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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2018
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| Materias: | |
| 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 |