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A high proportion of A2 β-casein in β-casein impairs the gel properties of fermented milk by affecting protein aggregation following heat treatment

Qian Su; Shuo Yang; Miao Wen; Liang-Yu Ma; Xiang-Chen Meng; Wei Yu
Food Hydrocolloids · Vol. 180 · pp. 112909 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-11-01
Publication Year2026
Volume180
Pages112909
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.112909
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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