Characterization of high pressure jet–induced fat-protein complexation
ABSTRACT: High-pressure-jet (HPJ) processing of various dairy systems has been shown to disrupt fat droplets and casein micelles and cause a strong association between fat and casein proteins. The present work seeks to better describe this association between fat and casein using a model milk formul...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2022-03-01
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Series: | Journal of Dairy Science |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030221010870 |