Denaturation of whey proteins as a function of heat, pH and protein concentration

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Dissanayake, Muditha, Ramchandran, Lata, Donkor, Osaana ORCID: 0000-0001-9565-9024 and Vasiljevic, Todor ORCID: 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

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/24531
DOI https://doi.org/10.1016/j.idairyj.2013.02.002
Official URL http://www.sciencedirect.com/science/article/pii/S...
Subjects Current > 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 48 - View on Scopus
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