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Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C
The objective of this work is to bring new information about the influence of temperatures (7 °C and 20 °C) on the equation of state and sol–gel transition behavior of casein micelle dispersions. Casein micelle dispersions have been concentrated and equilibrated at different osmotic pressures using...
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| Udgivet i: | Foods |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2019
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6963684/ https://ncbi.nlm.nih.gov/pubmed/31817715 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8120652 |
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