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Effects of Microwaves, Ultrasonication, and Thermosonication on the Secondary Structure and Digestibility of Bovine Milk Protein

Cow’s milk is considered an excellent protein source. However, the digestibility of milk proteins needs to be improved. This study aimed to evaluate the relationship between the functional properties of milk proteins and their structure upon microwave, ultrasound, and thermosonication treatments. Th...

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Detalles Bibliográficos
Autores principales:	Wang, Jin, Saxena, Rachit, Vanga, Sai Kranthi, Raghavan, Vijaya
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774360/ https://www.ncbi.nlm.nih.gov/pubmed/35053870 http://dx.doi.org/10.3390/foods11020138

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