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High-temperature acidification upgraded the stability of acidified milk through fibrillation of casein micelles

Hongkai Zhang; Jiangping Ye; Shunjing Luo; Xiuting Hu; Chengmei Liu
Food Chemistry · Vol. 520 · pp. 149743 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-08-01
Publication Year2026
Volume520
Pages149743
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.149743
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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