| Literature DB >> 22385169 |
Douglas G Dalgleish1, Milena Corredig.
Abstract
The majority of the protein in cow's milk is contained in the particles known as casein micelles. This review describes the main structural features of these particles and the different models that have been used to define the interior structures. The reactions of the micelles during processing operations are described in terms of the structural models.Entities:
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Year: 2012 PMID： 22385169 DOI： 10.1146/annurev-food-022811-101214
Source DB: PubMed Journal: Annu Rev Food Sci Technol ISSN： 1941-1421