Interactions between tea catechins and casein micelles and their impact on renneting functionality

•The association of tea polyphenols (EGCG) with casein micelles were quantified.•The presence of EGCG affected the primary stage of renneting.•The presence of EGCG hindered the formation of a casein micelles network.•Above saturation concentrations, gelation, as measured by rheology, did not occur....

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