Effect of pH and heat treatment on structure, surface characteristics and emulsifying properties of purified camel β-casein

Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Maroua Ellouze, Christophe Vial, Hamdi Attia, Mohamed Ali Ayadi

Source: Food Chemistry - July 1, 2021 Category: Food Science Source Type: research