Impact of shear and pH on properties of casein micelles in milk protein concentrate

Full text for this resource is not available from the Research Repository.

Ranadheera, Chaminda ORCID: 0000-0002-1367-7999, Liyanaarachchi, Winston, Dissanayake, Muditha, Chandrapala, Jayani, Huppertz, Thom and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2019) Impact of shear and pH on properties of casein micelles in milk protein concentrate. LWT Food Science and Technology, 108. pp. 370-376. ISSN 0023-6438

Dimensions Badge

Altmetric Badge

Item type Article
URI https://vuir.vu.edu.au/id/eprint/38382
DOI https://doi.org/10.1016/j.lwt.2019.03.090
Official URL https://www.sciencedirect.com/science/article/pii/...
Subjects Current > FOR Classification > 0908 Food Sciences
Current > Division/Research > Institute for Sustainable Industries and Liveable Cities
Current > Division/Research > College of Health and Biomedicine
Keywords milk protein; casein; casein micelles; micelle; pH
Citations in Scopus 5 - View on Scopus
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login