Rennet-Induced Casein Micelle Aggregation Models: A Review

Two phases are generally recognized in the enzymatic coagulation of milk: hydrolysis and aggregation, although nowadays more and more researchers consider the non-enzymatic phase to actually be a stage of gel formation made up of two sub-stages: micellar aggregation and hardening of the three-dimens...

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Detalles Bibliográficos
Autores principales: Salvador, Daniel, Acosta, Yoseli, Zamora, Anna, Castillo, Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101341/
https://www.ncbi.nlm.nih.gov/pubmed/35563966
http://dx.doi.org/10.3390/foods11091243

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101341/
https://www.ncbi.nlm.nih.gov/pubmed/35563966
http://dx.doi.org/10.3390/foods11091243

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