The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk
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Elsevier
Reference138 articles.
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3. Kinetics of the irreversible thermal denaturation and disulfide aggregation of α-lactalbumin in milk samples of various concentrations;Anema;Journal of Food Science,2001
4. Role of κ-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;Journal of Agricultural and Food Chemistry,2007
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