Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure

Heating milk for yoghurt preparation has a significant effect on the structural properties of yoghurt. Milk heated at elevated temperature causes denaturation of whey protein, aggregation, and some case gelation. It is important to understand the mechanism involved in each state of stabilization for...

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Detalles Bibliográficos
Autores principales: Asaduzzaman, Md, Mahomud, Md Sultan, Haque, Mohammod Enamul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8483934/
https://www.ncbi.nlm.nih.gov/pubmed/34604378
http://dx.doi.org/10.1155/2021/5569917

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8483934/
https://www.ncbi.nlm.nih.gov/pubmed/34604378
http://dx.doi.org/10.1155/2021/5569917

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