Effects of dynamic ultra-high pressure homogenization on the structure and functional properties of casein
Abstract
Keywords: casein, dynamic ultra-high pressure homogenization, functional properties, secondary structure, hydrophobicity, non-thermal processing
DOI: 10.25165/j.ijabe.20191201.3015
Citation: Wang C Y, Ma Y P, Liu B G, Kang Z L, Geng S, Wang J N, et al. Effects of dynamic ultra-high pressure homogenization on the structure and functional properties of casein. Int J Agric & Biol Eng, 2019; 12(1): 229–234.
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