In a new report, experts from the Department of Food Science and Technology at The Ohio State University, have opened the door to new dairy alternatives....
Around 80 percent of the protein in cow's milk is casein, which naturally binds together to form large spherical molecules suspended in the water component of milk. But protein does not readily dissolve in water as one end is attracted to the chemical substance, while the other is repelled. When the proteins join together, the exterior is m
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每日快报-科学
2021-12-17 00:00:00.0
