Influence of heat and pH on structure and conformation of whey proteins

[thumbnail of accepted-online.pdf]
Preview
accepted-online.pdf - Accepted Version (1MB) | Preview

Dissanayake, Muditha, Ramchandran, Lata, Piyadasa, Chathuri and Vasiljevic, Todor (2013) Influence of heat and pH on structure and conformation of whey proteins. International Dairy Journal, 28 (2). pp. 56-61. ISSN 0958-6946

Altmetric Badge

Item type Article
URI https://vuir.vu.edu.au/id/eprint/22190
DOI 10.1016/j.idairyj.2012.08.014 (external link)
Official URL http://www.sciencedirect.com/science/article/pii/S... (external link)
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 ResPubID25867, ResPubID26656, ResPubID26657, heating, food processing, denaturation, successive unimolecular reactions, protein aggregation, chemical bond blockers
Citations in Scopus 46 - View on Scopus (external link)
Download/View statistics View download statistics for this item

Search Google Scholar (external link)

Repository staff login

Sorry the service is unavailable at the moment. Please try again later.