Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems

  • Autor:

    Quevedo, M.; Kulozik, U.; Karbstein, H.P.; Emin M.A.

  • Quelle:

    Foods DOI: 10.3390/foods9091196

  • Datum: 2020