Thermal stability of skim milk/whey protein solution blends

Food Research International

Volumn 30, Issue 5, 1997, Pages 327-334

  Rattray, W ^a   Jelen, P ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

lactalbumin; lactoglobulin; Heat stability; Skim milk whey protein solution blends; Whey protein

Indexed keywords

ALPHA LACTALBUMIN; BETA LACTOGLOBULIN; MILK; PROTEIN PROTEIN INTERACTION; PROTEIN STABILITY; WHEY;

EID: 0031413201     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(97)00056-2     Document Type: Article

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