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Use of casein micelles to improve the solubility of hydroph..:
Abigail Krentz
;
Israel García-Cano
;
Joana Ortega-Anaya
.
http://www.sciencedirect.com/science/article/pii/S0022030221009632. , 2022
Link:
https://doi.org/10.3168/jds.2021-20902
RT Journal T1
Use of casein micelles to improve the solubility of hydrophobic pea proteins in aqueous solutions via low-temperature homogenization
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:f35bc6b26f674a818dd15742c1e68350&Exemplar=1&LAN=DE A1 Abigail Krentz A1 Israel García-Cano A1 Joana Ortega-Anaya A1 Rafael Jiménez-Flores PB Elsevier YR 2022 K1 casein micelle K1 pea protein K1 homogenization K1 colloidal dispersion K1 Dairy processing. Dairy products K1 SF250.5-275 K1 Dairying K1 SF221-250 JF http://www.sciencedirect.com/science/article/pii/S0022030221009632 LK http://dx.doi.org/https://doi.org/10.3168/jds.2021-20902 DO https://doi.org/10.3168/jds.2021-20902 SF ELIB - SuUB Bremen
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