Heat treatment as a food-grade strategy to increase the stability of whey protein particles under food system relevant conditions - ScienceDirect
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Foods | Free Full-Text | The Influence of Whey Protein Heating Parameters on Their Susceptibility to Digestive Enzymes and the Antidiabetic Activity of Hydrolysates
Heat-Induced Aggregation Properties of Whey Proteins as Affected by Storage Conditions of Whey Protein Isolate Powders | SpringerLink
Cooking With Protein Powder: Does Heat Destroy Whey?
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Heat-induced gelation of mixtures of whey protein isolate and sodium caseinate between pH 5.8 and pH 6.6 - ScienceDirect
Assessment of milk protein digestion kinetics: effects of denaturation by heat and protein type used - Food & Function (RSC Publishing)
Understanding the Role of Dairy Proteins in Ingredient and Product Performance
4.1. Schematic diagram showing the heat denaturation and interaction of... | Download Scientific Diagram
Heat stable whey protein stabilised O/W emulsions: Optimisation of the whey protein concentrate dry heat incubation conditions - ScienceDirect
Oxidation of Whey Proteins during Thermal Treatment Characterized by a Site-Specific LC–MS/MS-Based Proteomic Approach | Journal of Agricultural and Food Chemistry
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Glycation of Whey Protein To Provide Steric Hindrance against Thermal Aggregation | Journal of Agricultural and Food Chemistry
Summer Protein Shake - Boost Your Health & Beat the Heat | Scitron
Molecules | Free Full-Text | Effects of Heat Treatment Duration on the Electrical Properties, Texture and Color of Polymerized Whey Protein
Influence of Heat Treatment and Microfiltration on the Milk Proteins Properties
Increasing the heat stability of whey protein-rich emulsions by combining the functional role of WPM and caseins - ScienceDirect
HEAT DENATURATION OF WHEY PROTEINS COMPARATIVE STUDIES WITH PHYSICAL AND IMMUNOLOGICAL METHODS
An insight into heat-induced gelation of whey protein isolate–lactose mixed and conjugate solutions: rheological behavior, microstructure, and molecular forces | SpringerLink
Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions - ScienceDirect
Whey protein gel molecular appearance, as influenced by additives,... | Download Scientific Diagram
Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure - ScienceDirect
Cooking With Protein Powder: Does Heat Destroy Whey?
Temperature–time graph of heat treatment of whey protein concentrate... | Download Scientific Diagram
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