Precipitation of cheddar cheese whey lipids by electrochemical acidification

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 14, 2005, Pages 5635-5639

  Shee, Fabrice Lin Teng ^a   Angers, Paul ^a   Bazinet, Laurent ^a  

^a LAVAL UNIVERSITY   (Canada)

Author keywords

Bipolar membranes; Electroacidification; Lipids; Precipitation; Proteins; Whey

Indexed keywords

LIPID; MILK PROTEIN; WHEY PROTEIN;

ARTICLE; CHEESE; CHEMISTRY; DIALYSIS; ELECTROCHEMISTRY; FOOD HANDLING; METHODOLOGY; PH; PHYSICAL CHEMISTRY; PRECIPITATION;

CHEESE; CHEMISTRY, PHYSICAL; DIALYSIS; ELECTROCHEMISTRY; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LIPIDS; MILK PROTEINS; PRECIPITATION;

EID: 22544473624     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf047959g     Document Type: Article

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