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

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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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Article #104674

Item type Article
URI https://vuir.vu.edu.au/id/eprint/41077
DOI https://doi.org/10.1016/j.idairyj.2020.104674
Official URL https://www.sciencedirect.com/science/article/pii/...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
Keywords dairy, heat treatment, thermal processing, commercial thermal processing, milk proteins, milk processing
Citations in Scopus 5 - View on Scopus
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