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Mechanistic insights into storage-induced surface changes and rehydration deterioration in micellar casein concentrate powder

delete2026-07-29
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PRE
AI
X
Xiaobing Wang
Y
Yun Chen
C
Chuang Dong
Y
Yun Gao
H
Hanyu Chai
S
Shuang Wang
P
Pengjie Wang
F
Fazheng Ren
Z
Zhishen Mu *
Y
Yi Wang *
DOI：10.1016/j.foodhyd.2026.113181delete
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Abstract

Abstract

En 中文
• Storage causes casein micelle rearrangement, exposing hydrophobic domains. • Calcium redistributes toward strongly bound protein/CCP states. • Ca migration and micellar shifts form dense intermicellar networks, limit rehydration. • Structural evolution occurs throughout powder matrix with spatial heterogeneity.

Journal

Food Hydrocolloids cover
Food Hydrocolloids
IF:
12.4
Papers:
1.3W
Citations:
9.6W

Organization

I
Inner Mongolia Mengniu Dairy (Group) Co., Ltd.
Scholars:
33
Papers: 18
Citations: 0
C
china agricultural university
Scholars:
4.9W
Papers: 2.9W
Citations: 43
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