Stability of casein micelles cross-linked with genipin: a physicochemical study as a function of pH

Abstract

Chemical or enzymatic cross-linking of casein micelles (CMs) increases their stability against dissociating agents. In this paper, a comparative study of stability between native CMs and CMs cross-linked with genipin (CMs-GP) as a function of pH is described. Stability to temperature and ethanol were investigated in the pH range 2.0–7.0. The size and the… (More)
DOI: 10.1016/j.idairyj.2016.12.006

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