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Shearing accelerates denaturation of β-lactoglobulin and α-lactalbumin in skim milk during heating

Bogahawaththa, D and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2020) Shearing accelerates denaturation of β-lactoglobulin and α-lactalbumin in skim milk during heating. International Dairy Journal, 105. ISSN 0958-6946

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Item Type: Article
Additional Information:

Article #104674

Uncontrolled Keywords: dairy, heat treatment, thermal processing, commercial thermal processing, milk proteins, milk processing
Subjects: Current > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
SWORD Depositor: Symplectic Elements
Depositing User: Symplectic Elements
Date Deposited: 11 Sep 2020 01:49
Last Modified: 13 Sep 2020 23:48
URI: http://vuir.vu.edu.au/id/eprint/41077
DOI: https://doi.org/10.1016/j.idairyj.2020.104674
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