Casein Micelles from Bovine Milk: Ethanol Induced Changes in Hydrophobicity and Interaction with Native Whey Proteins
Caseins, in the form of micelles, are the most abundant milk protein. The nature of these micelles is still not fully understood and several models have been proposed. The first chapter discusses this topic, along with the importance of milk proteins to the food industry, and their allergenic proper...
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| Format: | Others |
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Trace: Tennessee Research and Creative Exchange
2009
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| Online Access: | http://trace.tennessee.edu/utk_gradthes/566 |