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Experimental and Modelling Study of the Denaturation of Milk Protein by Heat Treatment
Heat treatment of milk aims to inhibit the growth of microbes, extend the shelf-life of products and improve the quality of the products. Heat treatment also leads to denaturation of whey protein and the formation of whey protein-casein polymer, which has negative effects on milk product. Hence the...
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5355583/ https://ncbi.nlm.nih.gov/pubmed/28316470 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.1.44 |
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