“…In samples containing lower proportions of TSPP (DSP-TSPP mixtures of 0.127:0.073, 0.110:0.90, and 0.105:0.095), the decrease in the ISI compared with control samples could be related to the role of ESs in the destruction of casein micelles [24] and unraveling of the protein chains, which makes more hydrophilic phosphate sites available and promotes casein hydration. [51,52] The latter supposition supports the suggestion that a disruption in protein-protein interactions is required for the protein-water interactions to take place. [20,50,53] Further, according to de Kort et al [16] the decrease in calcium ion activity upon addition of DSP and TSPP results in an increase in the electrostatic repulsion between the casein micelles and an increase in hydration of the micelles.…”