Article ID Journal Published Year Pages File Type
601151 Colloids and Surfaces B: Biointerfaces 2011 5 Pages PDF
Abstract
► Fatty acid salts induce a gradual attenuation increase of the mixed protein. ► In contrast, it shows a transient attenuation increase without fatty acid salts. ► The transient increase in attenuation suggests formation of casein micelle. ► It suggests β-casein aids in the gelation of β-lactoglobulin B with fatty acid salts.
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Authors
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