Micellar Casein Production and Application in Dairy Protein Industry

The modern food industry sees raw milk as a source of functional ingredients. Technologies of protein ingredients have a great scientific and practical importance because membrane fractionation methods preserve the native structure and properties of protein components. The resulting proteins have go...

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Bibliografiske detaljer

Principais autores:	Elena I. Melnikova, Ekaterina B. Stanislavskaya, Ekaterina V. Bogdanova, Ekaterina D. Shabalova
Format:	Artigo
Sprog:	Inglês
Udgivet:	Kemerovo State University 2022-10-01
Serier:	Техника и технология пищевых производств
Fag:	micellar casein protein ingredients processing skim milk fractionation process whey proteins
Online adgang:	https://fptt.ru/en/issues/20632/20622/
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