Effect of pH on dissociation of casein micelles in yak skim milk.
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DOI: 10.3168/jds.2017-13653
Abstract: The dissociation of yak casein (CN) micelles was evaluated by scanning electron microscopy, particle size, fluorescence properties, and soluble mineral and CN molecule content at pH 4.6 to 8.2. The results showed that the size… read more here.
Keywords: dissociation; effect dissociation; content; dissociation casein ... See more keywords