Engineering artificial casein micelles for future food: Preparation rate and coagulation properties-Reference-Cited by-同舟云学术

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

Published:2024-04 Issue: Volume:366 Page:111868
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

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

Funder

Horizon 2020

Eurostars

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

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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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