Effect of alkalinization and ultra-high-pressure homogenization on casein micelles in raw and pasteurized skim milk
ABSTRACT: Mechanical and physicochemical treatments of milk induce structural modifications of the casein (CN) micelles, affecting their techno-functional properties in dairy processing. Here, we studied the effect of alkalinization and ultra-high-pressure homogenization (UHPH) on CN micelles in raw...
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| Auteurs principaux: | , , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Elsevier
2022-04-01
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| Collection: | Journal of Dairy Science |
| Sujets: | |
| Accès en ligne: | http://www.sciencedirect.com/science/article/pii/S0022030222000194 |
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