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Effects of calcium chelation on the neutralization of milk protein isolate and casein micelle reassembling

Shaozong Wu1, John Fitzpatrick2, Kevin Cronin2

  • 1Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland.

Food Chemistry
|July 12, 2020
PubMed

Keywords:
AlkalizationCasein micelleMilk protein isolateNeutralizationSolubility

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