Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: Consequences on solubility
Nasser, Sarah, Hédoux, Alain, Giuliani, Alexandre, Le Floch-Fouéré, Cécile, Santé-Lhoutellier, Véronique, de Waele, Isabelle, Delaplace, GuillaumeLanguage:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.8711
Date:
October, 2017
File:
PDF, 1.70 MB
english, 2017