Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions—Effect of pH and protein concentration

Author:

Buggy Aoife K.,McManus Jennifer J.,Brodkorb André,Hogan Sean A.,Fenelon Mark A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference42 articles.

1. The whey proteins in milk: Thermal denturation, physical interactions and effects on the functional properties of milk;Anema,2009

2. Rheological behavior of WPI dispersion as a function of pH and protein concentration;Bazinet;J. Agric. Food Chem.,2004

3. Reversible and non-reversible thermal denaturation of lysozyme with varying pH at low ionic strength;Blumlein;Biochim. Biophys. Acta,2013

4. Casein micelle dispersions under osmotic stress;Bouchoux;Biophys. J.,2009

5. Thermal denaturation of mixtures of alpha-lactalbumin and beta-lactoglobulin: A differential scanning calorimetric study;Boyle;Food Res. Int.,2000

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