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

Food Hydrocolloids 2026

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Authors: Qian Su, Shuo Yang, Miao Wen, Liang-Yu Ma, Xiang-Chen Meng, Wei Yu

DOI: 10.1016/j.foodhyd.2026.112909

Cited by: 1

References: 63

Fields of Study & Subjects

Milk Quality and Mastitis in Dairy Cows Proteins in Food Systems Probiotics and Fermented Foods

References 63