Influence of enzymatic cross-linking on the apparent viscosity and molecular characteristics of casein micelles at neutral and acidic pH

Autor:	Angella Velazquez-Dominguez, Marie Hennetier, Marwan Abdallah, Manon Hiolle, Fréderic Violleau, Guillaume Delaplace, Paulo Peres De Sa Peixoto
Rok vydání:	2023
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. 139:108552
ISSN:	0268-005X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d72f41e5a5547284bd3ae455bf7bea9d https://doi.org/10.1016/j.foodhyd.2023.108552 Zobrazit plný text záznamu Full Text from ScienceDirect