Properties of partially denatured whey protein products: Formation and characterisation of structure
Abstract
Partially denatured whey protein (PDWPC) products have been manufactured using a controlled heating process that allows control of the degree of denaturation of the whey proteins. This is assessed by following the change in free sulphydryl content of the protein as heating progresses. This allows the formation of soluble whey protein aggregates of diverse particle size and morphology. The PDWPC's have been made using different manufacturing...
Paper Details
Title
Properties of partially denatured whey protein products: Formation and characterisation of structure
Published Date
Jan 1, 2016
Journal
Volume
52
Pages
95 - 105
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