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Denaturation and structure forming properties of milk proteins in dependence on lactose and calcium concentration

, : Denaturation and structure forming properties of milk proteins in dependence on lactose and calcium concentration. Food Ingredients Europe Conference Proceedings 1993, Porte de Versailles, Paris 4, 5, 6 October 1993: 276-281

Reaction kinetics and gelation tests were used to investigate the influence of food composition, especially lactose and Ca2+ contents, upon the functional behaviour of whey proteins in complex food systems. At temperatures <100 degrees C, the strength of heat-induced whey protein gels was shown to be dependent upon other parameters in addition to the protein content.

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