Food Process Engineering (LVT)

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

  • chair:

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

  • place:

    Foods DOI: 10.3390/foods9091196

  • Date: 2020