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Complexation Between Casein Micelles and Whey Protein by Indirect UHT- Processing of Milk: Influence of Surface Hydrophobicity and Dye-Binding Characteristics of Micelles in Relationship with Their Physico-Functionality

By Bärbel Lieske

Submitted: January 9th 2012Reviewed: April 16th 2012Published: September 12th 2012

DOI: 10.5772/45981

Downloaded: 3173

© 2012 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Bärbel Lieske (September 12th 2012). Complexation Between Casein Micelles and Whey Protein by Indirect UHT- Processing of Milk: Influence of Surface Hydrophobicity and Dye-Binding Characteristics of Micelles in Relationship with Their Physico-Functionality, Milk Protein, Walter L. Hurley, IntechOpen, DOI: 10.5772/45981. Available from:

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