Whey protein mouth drying influenced by thermal denaturation
نویسندگان
چکیده
منابع مشابه
The Effect of UHT and VAT Thermal Processing Systems on Whey Protein Denaturation and Gel Strength of yoghurt
Milk was thermally processed by Ultra-High-Temperature (UHT, 132 to 154 C for 0 to 12 sec) and Vat (VAT, 66 C to 88 C for 0 to 30 min) systems. Representative milks were fermented into gels by a traditional yoghurt fermentation procedure. Selected functional properties, i.e. whey protein denaturation, gel strength, and their interrelationship were studied. Denaturation behavior of the five whey...
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The DNA molecule can take various conformational forms. Investigations focus mainly on the so-called ‘B-form’, schematically drawn in the famous paper by Watson and Crick [1]. This is the usual form of DNA in a biological environment and is the only form that is stable in an aqueous environment. Other forms, however, can teach us much about DNA. They have the same nucleotide base pairs for ‘bui...
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ژورنال
عنوان ژورنال: Food Quality and Preference
سال: 2017
ISSN: 0950-3293
DOI: 10.1016/j.foodqual.2016.03.008