Thermal Denaturation Kinetics of Whey Protein and Maltodextrin Mixture
This chapter presents thermal denaturation studies of whey protein and maltodextrin mixture. Different compositions of whey protein–maltodextrin mixture were exposed to various temperature and holding time. The main protein contents, i.e., β-lactoglobulin (β-lg) and α-lactalbumin (α-lac) before and...
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| Format: | Book Chapter |
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Springer
2013
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