Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein
Goat milk whey protein products are a hard-to-source commodity. Whey protein concentrate was directly prepared from fresh goat milk. The effects of the heating temperature (69–78 °C), time (15–30 min), and pH (7.5–7.9) on the physicochemical and functional properties of the goat milk whey protein we...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/19/3626 |