Spectroscopy characterization of acid and rennet camel milk caseins using XRD, XPS, and SEM and effects on their emulsifying properties
Casein, the main protein in milk, is a viable protein source for natural emulsifiers, which are frequently utilized in food emulsions. Camel milk casein powders obtained by acid and rennet coagulation were investigated and characterized using X-ray diffraction (XRD), X-ray photoelectron spectroscopy...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2022-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/405073 |