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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

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

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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Accession: 002590369



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