| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542635 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠The precipitation process depends on the binding affinity and supplemental binding forces. ⺠The binding affinity of each ion is related to its hydration level. ⺠In the presence of D2O the two forces were easily distinguishable. ⺠A competition process between the solvent and the casein molecules was found.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Francesco Lopez, Francesca Cuomo, Pierandrea Lo Nostro, Andrea Ceglie,