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The pressure-induced, lactose-dependent changes in the composition and size of casein micelles

Pengjie Wang1, Shaoming Jin1, Huiyuan Guo2

  • 1Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China; Beijing Laboratory for Food Quality and Safety, Beijing, PR China.

Food Chemistry
|December 4, 2014
PubMed

Keywords:
Casein micellesHigh pressureLactosePhysicochemical properties

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