Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein

Goat milk whey protein products are a hard-to-source commodity. Whey protein concentrate was directly prepared from fresh goat milk. The effects of the heating temperature (69–78 °C), time (15–30 min), and pH (7.5–7.9) on the physicochemical and functional properties of the goat milk whey protein we...

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Detalles Bibliográficos
Autores principales: Tian, Mu, Sun, Xiaomeng, Cheng, Jianjun, Guo, Mingruo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572621/
https://www.ncbi.nlm.nih.gov/pubmed/37835278
http://dx.doi.org/10.3390/foods12193626

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572621/
https://www.ncbi.nlm.nih.gov/pubmed/37835278
http://dx.doi.org/10.3390/foods12193626

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