Kinetics of casein aggregation in H2O and D2O
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Dairy products are formed by coagulating milk particles and their texture is determined by the mechanism and kinetics in which structure is formed. Yogurt is formed by gelation...
乳制品是经乳颗粒凝固过程形成的，其质地由结构构建的机制与动力学规律所决定。酸奶则通过凝胶化（gelation）作用形成……
