| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601932 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠Bovine β-casein was dephosphorylated using potato acid phosphatase. ⺠Dephosphorylation of β-casein reduced its emulsification properties. ⺠β-Casein was less sensitive to CaCl2 induced aggregation after dephosphorylation. ⺠Acidification of dephosphorylated β-casein did not result in gel formation.
Related Topics
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Authors
Noel A. McCarthy, Alan L. Kelly, James A. O'Mahony, Mark A. Fenelon,