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...
| Үндсэн зохиолчид: | , |
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| Формат: | Өгүүллэг |
| Хэл сонгох: | English |
| Хэвлэсэн: |
Croatian Dairy Union
2022-01-01
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| Цуврал: | Mljekarstvo |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://hrcak.srce.hr/file/405073 |