Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperature

Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperature

Identifying optimal conditions for the efficient future production of artificial casein micelles (ACM) with precision fermentation-derived caseins is essential for their application in future foods. However, casein micelles naturally form under physiological conditions with little variation, renderi...

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Bibliographic Details
Main Authors: Laurens J. Antuma, Yuxuan Si, Vasil M. Garamus, Jan Skov Pedersen, Volker Gräf, Elke Walz, Remko M. Boom, Julia K. Keppler
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Future Foods
Subjects:
Re-assembled casein micelles
Recombinant casein
Cheese
Dynamic equilibrium
Process optimisation
AF4
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833525000061
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http://www.sciencedirect.com/science/article/pii/S2666833525000061

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