Metadata
Author: springer
Data
English[en]
In order to investigate the type of interactions that the complexes can affect throughout the acid gelation of milk, an original strategy would be to control the physico-chemical properties of the whey protein/κ-casein soluble complexes and to use them as vectors to modify the possible interactions in the milk.
Chinese[zh]
为了研究复合物对乳酸凝固过程的影响以及相互作用的类型, 首先要控制可溶性乳清蛋白/κ-酪蛋白复合物的物理化学性质, 然后以这种复合物为模型来研究乳中可能的相互作用。