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...

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Bibliographic Details
Main Authors: G. Lewis, J.N. Coupland, F.M. Harte
Format: Article
Language:English
Published: Elsevier 2022-03-01
Series:Journal of Dairy Science
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030221010870