Complexation Between Casein Micelles and Whey Protein by Indirect UHT- Processing of Milk: Influence of Surface Hydrophobicity and Dye-Binding Characteristics of Micelles in Relationship with Their Physico-Functionality ( Milk Protein )

Publication series ： Milk Protein

Author： Bärbel Lieske  

Publisher： IntechOpen‎

Publication year： 2012

E-ISBN: INT0293345981

P-ISBN(Paperback): 9789535107439

P-ISBN(Hardback):  9789535107439

Subject： Q5 Biochemistry

Keyword： 生物化学

Language： ENG

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Complexation Between Casein Micelles and Whey Protein by Indirect UHT- Processing of Milk: Influence of Surface Hydrophobicity and Dye-Binding Characteristics of Micelles in Relationship with Their Physico-Functionality

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