Denaturation of whey proteins as a function of heat, pH and protein concentration
Download
Download
Download
Full text for this resource is not available from the Research Repository.
Export
Dissanayake, Muditha, Ramchandran, Lata, Donkor, Osaana 
ORCID: https://orcid.org/0000-0001-9565-9024 and Vasiljevic, Todor ORCID: https://orcid.org/0000-0003-1395-7349
(2013)
Denaturation of whey proteins as a function of heat, pH and protein
concentration.
International Dairy Journal, 31 (2).
pp. 93-99.
ISSN 0958-6946
Dimensions Badge
Altmetric Badge
| Item type | Article |
| URI | https://vuir.vu.edu.au/id/eprint/24531 |
| DOI | 10.1016/j.idairyj.2013.02.002 |
| Official URL | http://www.sciencedirect.com/science/article/pii/S... |
| Subjects | Historical > FOR Classification > 0908 Food Sciences Historical > Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI) Current > Division/Research > College of Health and Biomedicine |
| Keywords | whey protein denaturation, WP, heat sensitivity, heat-induced unfolding, aggregation, gelation |
| Citations in Scopus | 65 - View on Scopus |
| Download/View statistics | View download statistics for this item |
CORE (COnnecting REpositories)