Modifications of structures and functions of caseins: a scientific and technological challenge

Dairy Science and Technology

Volumn 95, Issue 6, 2015, Pages 831-862

  Broyard, Camille ^a,b   Gaucheron, Frédéric ^a,b  

^a UMR1253   (France)

^b AGROCAMPUS OUEST   (France)

Author keywords

Casein micelles; Functionality; Minerals; Physical, chemical, and enzymatic methods; Stability

Indexed keywords

CHEMICAL MODIFICATION; CHEMICAL STABILITY; CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; GELATION; MICELLES; MINERALS; MOLECULES;

AGGREGATION STATE; CASEIN MICELLES; ENZYMATIC ACTION; ENZYMATIC METHODS; FOAMING PROPERTIES; FUNCTIONALITY; PHYSICOCHEMICAL PROPERTY; TECHNOLOGICAL CHALLENGES;

CASEIN;

EID: 84946836731     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-015-0220-y     Document Type: Review

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