Effect of homogenization and pasteurization on the structure and stability of whey protein in milk

Journal of Dairy Science

Volumn 98, Issue 5, 2015, Pages 2884-2897

  Qi, Phoebe X ^a   Ren, Daxi ^b   Xiao, Yingping ^c   Tomasula, Peggy M ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b ZHEJIANG UNIVERSITY   (China)

^c INSTITUTE OF PLANT PROTECTION AND MICROBIOLOGY   (China)

Author keywords

Milk processing; Molecular structure; Spectroscopy; Structural stability; Whey protein

Indexed keywords

WHEY PROTEIN;

ANIMAL; CHEMICAL STRUCTURE; CHEMISTRY; CIRCULAR DICHROISM; HEAT; INFRARED SPECTROSCOPY; MILK; PASTEURIZATION; SPECTROFLUOROMETRY;

ANIMALS; CIRCULAR DICHROISM; HOT TEMPERATURE; MILK; MOLECULAR STRUCTURE; PASTEURIZATION; SPECTROMETRY, FLUORESCENCE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; WHEY PROTEINS;

EID: 84928074214     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-8920     Document Type: Article

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