Study on preparation, physicochemical properties and in vitro digestion of casein sol/gel induced by citric acid and heat
Casein (CS) gels, valued for their functional properties, are widely utilized in food applications. In this study, CS sol/gels were prepared by citric acid and heat (85 °C) induction at varying pH values and protein concentrations, and their physicochemical properties and in vitro digestion characte...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525007400 |
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