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Structural changes of milk proteins during heating of concentrated skim milk determined using FTIR

Markoska, Tatijana, Huppertz, Thom, Grewal, Manpreet Kaur and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2019) Structural changes of milk proteins during heating of concentrated skim milk determined using FTIR. International Dairy Journal, 89. pp. 21-30. ISSN 0958-6946

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Item Type: Article
Uncontrolled Keywords: total solids; milk; heating; Fourier transform infrared spectroscopy; whey proteins; heat stability; concentrates; physiochemical changes; β-sheet; α-helix/loop structures; caseins; β-LG
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > Institute for Sustainable Industries and Liveable Cities
Faculty/School/Research Centre/Department > College of Health and Biomedicine
SWORD Depositor: Symplectic Elements
Depositing User: Symplectic Elements
Date Deposited: 04 Mar 2019 01:19
Last Modified: 08 Mar 2019 03:29
URI: http://vuir.vu.edu.au/id/eprint/37987
DOI: https://doi.org/10.1016/j.idairyj.2018.08.010
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Citations in Scopus: 0 - View on Scopus

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