Study on β-Casein Depleted Casein Micelles: Micellar Stability, Enzymatic Cross-Linking, and Suitability as Nanocarriers
Author:
Affiliation:
1. Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
Funder
Deutsche Forschungsgemeinschaft
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c00904
Reference49 articles.
1. The Structure of the Casein Micelle of Milk and Its Changes During Processing
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5. On the structural models of bovine casein micelles—review and possible improvements
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