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Changes in functionality of whey protein concentrates by modification of protein composition



Changes in functionality of whey protein concentrates by modification of protein composition



Deutsche Milchwirtschaft 58(16): 573-574



Whey protein concentrates (WPC) with modified composition (reduced contents of alpha -lactalbumin and increased concentration of high mol. wt. immunoglobulins) were obtained with the aid of ultrafiltration (UF) with a 300 kDa membrane and analysed for functional (surface) properties.

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Accession: 015236427

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