Sensitivity of emulsions stabilised by bovine β-casein and lactoferrin to heat and CaCl2
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference46 articles.
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3. Co-acervates of lactoferrin and caseins;Anema;Soft Matter,2012
4. Lactoferrin binding to transglutaminase cross-linked casein micelles;Anema;International Dairy Journal,2012
5. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema;Journal of Dairy Research,2003
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