Structural changes of milk proteins during heating of concentrated skim milk determined using FTIR

International Dairy Journal

Volumn 89, Issue , 2019, Pages 21-30

  Markoska, Tatijana ^a   Huppertz, Thom ^a,b   Grewal, Manpreet Kaur ^a   Vasiljevic, Todor ^a  

^a INSTITUTE FOR SUSTAINABLE INDUSTRIES AND LIVEABLE CITIES   (Australia)

^b FRIESLANDCAMPINA   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

MICELLES; PRINCIPAL COMPONENT ANALYSIS; PROTEINS;

BETA-LACTOGLOBULIN; CONCENTRATION EFFECTS; CONFORMATIONAL CHANGE; CONFORMATIONAL PROPERTIES; HEAT DENATURATION; PHYSICOCHEMICAL PROPERTY; RANDOMLY DISTRIBUTED; TOTAL SOLIDS CONCENTRATIONS;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

EID: 85055142064     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2018.08.010     Document Type: Article

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