Citrate effect on the swelling behaviour and stability of casein microparticles

Casein microparticles obtained from casein micelles by volume exclusion of added pectin and subsequent film drying remain stable in the acidic and neutral pH range, but swell strongly in the basic range. Calcium significantly impacts on the stability and water-binding behavior of phosphorylated case...

Descripción completa

Detalles Bibliográficos
Autores principales: Asaduzzaman, Md, Pütz, Thomas, Gebhardt, Ronald
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9626602/
https://www.ncbi.nlm.nih.gov/pubmed/36319679
http://dx.doi.org/10.1038/s41598-022-23096-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9626602/
https://www.ncbi.nlm.nih.gov/pubmed/36319679
http://dx.doi.org/10.1038/s41598-022-23096-x

Ejemplares similares