Open access peer-reviewed chapter

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

Written By

Bärbel Lieske

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

DOI: 10.5772/45981

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Written By

Bärbel Lieske

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