Effect of Calcium on Absorption Properties and Thermal Stability of Milk during Microwave Heating

During heating, there are a lot of physical and chemical changes in milk components, which are mainly reflected in the changes of proteins. Calcium ions in milk react with proteins to precipitate or form gels, and the thermal stability of milk is affected by the type and content of calcium. In this...

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Detalles Bibliográficos
Autores principales: Wu, Yejun, Fan, Daming, Hang, Feng, Yan, Bowen, Zhao, Jianxin, Zhang, Hao, Chen, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6032051/
https://www.ncbi.nlm.nih.gov/pubmed/29899239
http://dx.doi.org/10.3390/ijms19061747

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6032051/
https://www.ncbi.nlm.nih.gov/pubmed/29899239
http://dx.doi.org/10.3390/ijms19061747

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