Effects of conventional processing methods on whey proteins in production of native whey powder

Author:

Muuronen Klaus,Partanen Riitta,Heidebrecht Hans-Jürgen,Kulozik UlrichORCID

Funder

Technische Universität München

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference60 articles.

1. Raw cow's milk consumption and allergic diseases - the potential role of bioactive whey proteins, a review;Abbring;European Journal of Pharmacology,2019

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3. Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins;Anandharamakrishnan;LWT - Food Science and Technology,2008

4. Effect of protein, non-protein soluble components, and lactose concentrations on the irreversible thermal denaturation of β-lactoglobulin and α-lactalbumin;Anema;Journal of Agricultural and Food Chemistry,2006

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

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