Thermal denaturation kinetics of whey proteins in reverse osmosis and nanofiltration sweet whey concentrates

Author:

Marx MelanieORCID,Kulozik UlrichORCID

Funder

Federal Ministry of Food and Agriculture (BMEL)

Federal Office for Agriculture and Food (BLE)

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference37 articles.

1. Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins;Anandharamakrishnan;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2008

2. Effect of protein, nonprotein-soluble components, and lactose concentrations on the irreversible thermal denaturation of beta-lactoglobulin and alpha-lactalbumin in skim milk;Anema;Journal of Agricultural and Food Chemistry,2006

3. Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk;Anema;Journal of Agricultural and Food Chemistry,1996

4. Über das Absterbeverhalten von Bacillus-Sporen in Milch und Milchkonzentraten;Behringer,1989

5. Zur Reaktionskinetik der Molkenproteindenaturierung und deren technologischer Bedeutung;Dannenberg,1986

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