Use of Multi-Angle Laser Light Scattering and Size-Exclusion Chromatography to Characterize the Molecular Weight and Types of Aggregates Present in Commercial Whey Protein Products

Author:

Wang T.,Lucey J.A.

Funder

Dairy Management Incorporated

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference32 articles.

1. Characteristics and potential uses of the casein macropeptide;Abd El-Salam;Int. Dairy J.,1996

2. Whey proteins;Bottomley,1990

3. Structure-function relationships of whey proteins;Cayot,1997

4. Process-induced changes in whey proteins during the manufacture of whey protein concentrates;de La Fuente;Int. Dairy J.,2002

5. Thermal stability and functionality of whey proteins;de Wit;J. Dairy Sci.,1990

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