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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(−1)–50 s(−1)) 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 of 60% and 70% (w/w...

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Опубликовано в: :Foods
Главные авторы: Quevedo, Maria, Kulozik, Ulrich, Karbstein, Heike P., Emin, M. Azad
Формат: Artigo
Язык:Inglês
Опубликовано: MDPI 2020
Предметы:
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC7555948/
https://ncbi.nlm.nih.gov/pubmed/32872486
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9091196
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