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13 p, 2.1 MB Thermal Denaturation of Milk Whey Proteins : A Comprehensive Review on Rapid Quantification Methods Being Studied, Developed and Implemented / Freire, Paulina (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Zambrano Olarte, Allison D. (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Zamora, Anna (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Castillo Zambudio, Manuel (Universitat Autònoma de Barcelona. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CeRPTA))
Heat treatment of milk signifies a certain degree of protein denaturation, which modifies the functional properties of dairy products. Traditional methods for detecting and quantifying the denaturation of whey proteins are slow, complex and require sample preparation and qualified staff. [...]
2022 - 10.3390/dairy3030036
Dairy, Vol. 3 Núm. 3 (2022) , p. 500-512  
Detailed record - Creative Commons

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