Kinetics of denaturation and aggregation of highly concentrated β-Lactoglobulin under defined thermomechanical treatment

Journal of Food Engineering

Volumn 274, Issue , 2020, Pages

  Quevedo, Maria ^a   Kulozik, Ulrich ^b   Karbstein, Heike P ^a   Emin, M Azad ^a  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Aggregation; Denaturation; Kinetics; Molecular motion; Thermomechanical treatment; Whey proteins

Indexed keywords

ACTIVATION ENERGY; AGGLOMERATION; COVALENT BONDS; DENATURATION; ENZYME KINETICS; KINETICS; REACTION RATES; SHEAR DEFORMATION; SULFUR COMPOUNDS;

BETA-LACTOGLOBULIN; COMBINED EFFECT; HIGH TEMPERATURE; MECHANICAL TREATMENTS; MOLECULAR MOTIONS; NON-LINEAR REGRESSION; WHEY PROTEINS;

THERMOMECHANICAL TREATMENT;

EID: 85075627761     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2019.109825     Document Type: Article

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