The Nano-Casein-Phenolic Properties Using Different Reassembling Temperature
نویسندگان
چکیده
Casein is one of the milk proteins which have unique characteristic, it called assembly. Assembly casein can interact with or others to form micelle nanoparticle. The nano size accelerate process absorption into body, making suitable as a delivery system nutraceutical food. It happen appropriate temperature. According statement, this research aims determine best temperature for reassembling phenolic at different (40°C, 50°C, and 60°C) four replications.
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ژورنال
عنوان ژورنال: Jurnal Ilmu dan Teknologi Hasil Ternak: Media Komunikasi Ilmu dan Teknologi Hasil Ternak
سال: 2023
ISSN: ['1978-0303']
DOI: https://doi.org/10.21776/ub.jitek.2023.018.01.5