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SEM images of 10% micellar casein concentrates (1) and 10% milk protein concentrates (2). Untreated samples (A) and 450-MPa-treated samples (B) [52]. Reproduced with permission from LeeCadesky, MarkusWalkling-Ribeiro, Kyle T.Kriner, Mukund V.Karwe, and Carmen I.Moraru, Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates; published by Elsevier, 2017.
