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Updated: Jun 17, 2025

Calcium Carbonate Formation in the Presence of Biopolymeric Additives
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Calcium Carbonate Formation in the Presence of Biopolymeric Additives

Published on: May 14, 2019

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用酸盐和酸盐基分离盐制备的加工奶酪中的可溶盐

Gaurav Kr Deshwal1,2, Laura G Gómez-Mascaraque1, Mark Fenelon1

  • 1Department of Food Chemistry and Technology, Teagasc Food Research Centre, P61 C996 Fermoy, Ireland.

Molecules (Basel, Switzerland)
|August 10, 2024
PubMed
概括

这项研究研究了加工奶酪中的分离盐 (CSS),发现三酸盐 (TSC) 允许更多的通过过器,而不是二聚酸盐 (DSPP) 或六酸 (SHMP). 水溶性提取物方法有效地分析了加工奶酪中的盐分布.

关键词:
10kDa-透的Ca是可以通过的.不能沉积的蛋白质是不可沉积的.在水中溶解的提取物

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