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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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| Veröffentlicht in: | Foods |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2020
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| Schlagworte: | |
| Online Zugang: | 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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