Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2016.08.037
Abstract: The casein micelle is a highly aggregated colloid consisting of phosphoproteins and minerals, in particular calcium and phosphate. Its properties are affected by physico-chemical changes which provide possibilities for the development of new casein aggregates… read more here.
Keywords: emulsifying capacity; capacity; cas; casein micelle ... See more keywords