Method of casein obtaining from skimmilk using oligochitosans
The interaction of milk proteins and oligochitosans is based on formation of electrostatic complex between negatively charged casein micelles and positively charged polysaccharide groups. At low concentrations of oligochitosans, partial interaction with milk proteins occurs. Maximum protein coagulat...
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| Autors principals: | , , , , , |
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| Format: | Статья |
| Idioma: | English |
| Publicat: |
IOP Publishing Ltd
2021
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| Matèries: | |
| Accés en línia: | https://dspace.ncfu.ru/handle/20.500.12258/14890 |
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