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This review discusses the interactions between goat milk casein and other food components such as polysaccharides, polyphenols, and metal ions, highlighting their importance in enhancing the functional properties and texture of dairy products. It details the mechanisms of interaction, including thermodynamic factors and the impact of variables like temperature and pH, which influence the binding of casein to these components. Understanding these interactions is essential for developing novel casein-based fo

Author

nhuynhngochieu

Language

EN