Código QR (código de barras bidimensional)

Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems

The influence of thermomechanical treatment (temperature 60 °C–100 °C and shear rate 0.06 s<sup>−1</sup>–50 s<sup>−1</sup>) and mixing ratio of β-lactoglobulin (βLG) and α-lactalbumin (αLA) (5:2 and 1:1) on the denaturation and aggregation of whey protein model systems with a protein concentration o...

תיאור מלא

שמור ב:
Principais autores: Maria Quevedo, Ulrich Kulozik, Heike P. Karbstein, M. Azad Emin
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2020-08-01
סדרה:Foods
נושאים:
β-lactoglobulin
α-lactalbumin
whey proteins
denaturation
reactivity
thermomechanical treatment
גישה מקוונת:https://www.mdpi.com/2304-8158/9/9/1196
תגים: הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

פריטים דומים