Answers are grounded in this paper and cite their sources.
Dairy products are among the most popular nutritious foods in the world. Understanding the relationship between the composition, process, and structural properties at different scales (molecular, microscopic, and macroscopic) is fundamental to designing dairy products. This review highlights the need to analyze this relationship from different scales as an essential step during product design through a multiscale approach.
No takes yet. Share an insight, caveat, or question.
Díaz-Bustamante et al. (2022) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: