The Recovery of Alpha-Lactalbumin at the Electroactivation of Whey
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Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-42775-6_55
Reference20 articles.
1. Karim, A., Aider, M.: Sustainable valorization of whey by electroactivation technology for in situ isomerization of lactose into lactulose: comparison between electroactivation and chemical processes at equivalent solution alkalinity. ACS Omega 5, 8380–8392 (2020). https://doi.org/10.1021/acsomega.0c00913
2. Vrabie, E., et al.: Nanostructuring of protein systems by electroactivation. In: Tiginyanu, I., Sontea, V., Railean, S. (eds) 5th International Conference on Nanotechnologies and Biomedical Engineering. ICNBME 2021. IFMBE Proceedings, vol 87. Springer, Cham. https://doi.org/10.1007/978-3-030-92328-0_67
3. Wijayanti, H.B., Brodkorb, A., Hogan, S.A., Murphy, E.G.: Chapter 6: Thermal Denaturation, Aggregation, and Methods of Prevention. Whey Proteins: From Milk to Medicine, 185–247 (2019). https://doi.org/10.1016/B978-0-12-812124-5.00006-0
4. Sah, B., McAinch, A.J., Vasiljevic, T.: Modulation of bovine whey protein digestion in gastrointestinal tract: a comprehensive review. Int. Dairy J. 62, 10–18 (2016). https://doi.org/10.1016/j.idairyj.2016.07.003
5. Ho, Thao M.; Bansal, Nidhi.: α-Lactalbumin. Encyclopedia of Dairy Sciences: Third edition. editor / Paul L.H. McSweeney; John P. McNamara. 3. ed., pp. 854–859. Elsevier (2022)
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