Effect of heating strategies on whey protein denaturation—Revisited by liquid chromatography quadrupole time-of-flight mass spectrometry

Author:

Akkerman M.,Rauh V.M.,Christensen M.,Johansen L.B.,Hammershøj M.,Larsen L.B.

Funder

Arla Foods Amba

Aarhus University, Denmark

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference68 articles.

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4. ReoRox G2 and Rheometer Comparison. Oral presentation;Andersen,2013

5. Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin;Anema;LWT—Food Sci. Technol. (Campinas.),2007

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