Effect of pH and heat treatment on structure, surface characteristics and emulsifying properties of purified camel β-casein
Maroua Ellouze, Christophe Vial, Hamdi Attia, Mohamed Ali Ayadi
Topics & Concepts
Camel milkCaseinRennetChemistryChromatographyHeat stabilityFood scienceCoagulationMaterials sciencePsychiatryComposite materialPsychologyProteins in Food SystemsAnimal Diversity and Health StudiesMicroencapsulation and Drying Processes