Comparative Study on Heat Stability and Functionality of Camel and Bovine Milk Whey Proteins
Author:
Funder
UAE University
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference20 articles.
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3. Factors affecting molecular characteristics of whey protein gelation;Boye;Int. Dairy J.,1995
4. Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar;Chevalier;Int. Dairy J.,2001
5. A differential scanning calorimetric study of the thermal behaviour of bovine β-lactoglobulin at temperatures up to 160 deg C;De Wit;J. Dairy Res.,1981
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