Engineering artificial casein micelles for future food: Preparation rate and coagulation properties

Author:

Antuma Laurens J.ORCID,Braitmaier S. Helena,Garamus Vasil M.,Hinrichs JörgORCID,Boom Remko M.,Keppler Julia K.ORCID

Funder

Horizon 2020

Eurostars

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Engineering artificial casein micelles for future food: is casein phosphorylation necessary?;Antuma;Food Res. Int.,2023

2. Plasticization and texturization of pasta filata cheese - multiscale process analysis, thermo-rheological characterization, and new approach for continuous extrusion;Bähler;Universität Hohenheim,2018

3. Protein, casein, and micellar salts in milk: current content and historical perspectives;Bijl;J. Dairy Sci.,2013

4. Validation of a new reversed-phase high-performance liquid chromatography method for separation and quantification of bovine milk protein genetic variants;Bonfatti;J. Chromatogr. A,2008

5. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey;Bryant;Trends Food Sci. Technol.,1998

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