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Thermal denaturation of bovine immunoglobulin G and its association with other whey proteins

Bogahawaththa, Dimuthu, Chandrapala, Jayani and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2017) Thermal denaturation of bovine immunoglobulin G and its association with other whey proteins. Food Hydrocolloids, 72. 350 - 357. ISSN 0268-005X

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Item Type: Article
Uncontrolled Keywords: HTST pasteurization; UHT processing; protein denaturation; thermal stability; bovine IgG; α-Lactalbumin; β-lactoglobulin
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: Symplectic Elements
Date Deposited: 21 May 2018 03:08
Last Modified: 20 May 2019 01:35
URI: http://vuir.vu.edu.au/id/eprint/36162
DOI: https://doi.org/10.1016/j.foodhyd.2017.06.017
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Citations in Scopus: 12 - View on Scopus

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