Effect of combined treatments of hydrolysis and succinylation on the solubility and emulsion stability of rennet casein and micellar casein
| Autor: | Li, Hongjuan a, c, Ren, Chuan a, Hou, Dongyu a, Qiu, Xiaobao a, Zhang, Juan a, Chen, Xiaohong b, Zou, Yang b, Sun, Guilian c, Li, Kewen c, Li, Hongbo a, Yu, Jinghua a, ⁎ |
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| Zdroj: | In Food and Bioproducts Processing December 2024 148:108-117 |
| Databáze: | ScienceDirect |
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