Experimental and Modelling Study of the Denaturation of Milk Protein by Heat Treatment

Heat treatment of milk aims to inhibit the growth of microbes, extend the shelf-life of products and improve the quality of the products. Heat treatment also leads to denaturation of whey protein and the formation of whey protein-casein polymer, which has negative effects on milk product. Hence the...

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Detalles Bibliográficos
Autores principales: Qian, Fang, Sun, Jiayue, Cao, Di, Tuo, Yanfeng, Jiang, Shujuan, Mu, Guangqing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5355583/
https://www.ncbi.nlm.nih.gov/pubmed/28316470
http://dx.doi.org/10.5851/kosfa.2017.37.1.44

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5355583/
https://www.ncbi.nlm.nih.gov/pubmed/28316470
http://dx.doi.org/10.5851/kosfa.2017.37.1.44

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