Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications
Casein is the major protein fraction in milk, and its cross-linking has been a topic of scientific interest for many years. Enzymatic cross-linking has huge potential to modify relevant techno-functional properties of casein, whereas non-enzymatic cross-linking occurs naturally during the storage an...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2018-02-01
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| Series: | Separations |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2297-8739/5/1/14 |