Effect of drying methods on structure and functional properties of casein micelles with partially removed β-casein

DONG Chuang, CHEN Chong, YANG Pengyan, WANG Pengjie, WANG Kerong, LE Qianyu, ZHU Yahui, YANG Lin

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 109-116.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 109-116. DOI: 10.13995/j.cnki.11-1802/ts.045124

Effect of drying methods on structure and functional properties of casein micelles with partially removed β-casein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(10): 109-116 https://doi.org/10.13995/j.cnki.11-1802/ts.045124

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