Modification of colloidal stability of casein micelles by enzymatic hydrolysis

Engineering & Materials Science

• Casein 100%
• Micelles 86%
• Enzymatic hydrolysis 84%
• Milk 61%
• Hydrolysis 41%
• Enzyme activity 18%
• Sodium hydroxide 13%
• Powders 9%
• Mathematical models 7%

Medicine & Life Sciences

• Micelles 68%
• Caseins 67%
• Hydrolysis 53%
• Milk 43%
• Kinetics 16%
• Powders 11%
• Acetates 11%
• Buffers 10%
• Theoretical Models 9%
• Enzymes 6%

Chemical Compounds

• Enzymatic Hydrolysis 61%
• Micelle 44%
• Modification 31%
• Hydrolysis Kinetics 16%
• Hydrolysis 14%
• Enzyme Activity 9%
• Acetate 8%
• Buffer Solution 7%
• Mixture 5%