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Compositional changes of casein micelles induced by calcium or chelatant addition at threefold and natural casein concentration

Compositional changes of casein micelles induced by calcium or chelatant addition at threefold and natural casein concentration

by Reiter, Marius, Reitmaier, Michael, Kulozik, Ulrich
Published in International dairy journal (01.07.2022)

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Journal Article

Acid gelation functionality of casein micelles in concentrated state: Influence of calcium supplementation or chelation combined with enzymatic stabilization

Acid gelation functionality of casein micelles in concentrated state: Influence of calcium supplementation or chelation combined with enzymatic stabilization

by Reiter, Marius, Reitmaier, Michael, Haslbeck, Anna, Kulozik, Ulrich
Published in Food hydrocolloids (01.10.2023)

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Journal Article

Colloidal Properties of Casein Micelles at Threefold and Natural Concentrations upon Calcium or Chelator Addition: Implications for Binding of Water and Calcium

Colloidal Properties of Casein Micelles at Threefold and Natural Concentrations upon Calcium or Chelator Addition: Implications for Binding of Water and Calcium

by Reiter, Marius, Reitmaier, Michael, Kulozik, Ulrich
Published in ACS food science & technology (16.12.2022)

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Journal Article