Comparison of milk protein concentrate, micellar casein, and whey protein isolate in loading astaxanthin after the treatment of ultrasound-assisted pH shifting

Wang, X.P.; Wang, C.F.; Zhao, X.Q.; Ma, M.J.; Li, Z.H.; Jiang, H.; Zhang, X.N.; Yuan, C.Z.

doi:10.3168/jds.2023-23691

Journal of Dairy Science

2024

DOI: 10.3168/jds.2023-23691

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Comparison of milk protein concentrate, micellar casein, and whey protein isolate in loading astaxanthin after the treatment of ultrasound-assisted pH shifting

X.P. Wang,

C.F. Wang,

X.Q. Zhao

et al.

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Comparison of milk protein concentrate, micellar casein, and whey protein isolate in loading astaxanthin after the treatment of ultrasound-assisted pH shifting

Cited by 5 publications

References 50 publications

Effect of combined treatments of hydrolysis and succinylation on the solubility and emulsion stability of rennet casein and micellar casein

Effect of combined treatments of hydrolysis and succinylation on the solubility and emulsion stability of rennet casein and micellar casein

Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives

Construction of fatty acid-ovalbumin binary complexes to improve the water dispersibility, thermal/digestive stability and bioaccessibility of lutein: A comparative study of different fatty acids

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