A kinetic model for whey protein denaturation at different moisture contents and temperatures
Author:
Funder
European Union's Seventh Framework Programme
ERC
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference17 articles.
1. Volatile sulphur compounds in UHT milk;Al-Attabi;Critical Reviews in Food Science and Nutrition,2009
2. Effects of process variables on the denaturation of whey proteins during spray drying;Anandharamakrishnan;Drying Technology,2007
3. Exploring the reaction kinetics of whey protein denaturation/aggregation by assuming the denaturation step is reversible;Chen;Biochemical Engineering Journal,1998
4. Denaturation of whey proteins as a function of heat, pH and protein concentration;Dissanayake;International Dairy Journal,2013
5. The prediction of moisture sorption isotherms for dairy powders;Foster;International Dairy Journal,2005
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