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Methods to determine denaturation and aggregation of proteins in low-, medium- and high-heat skim milk powders
Méthodes de détermination de la dénaturation et de l'agrégation des protéines dans des poudres de lait écrémé "low-heat", "medium-heat" et "high-heat"

Hasmukh A. Patel, Skelte G. Anema, Steve E. Holroyd, Harjinder Singh, Lawrence K. Creamer

Lait, 87 4-5 (2007) 251-268

Published online: 2007-10-26

DOI: https://doi.org/10.1051/lait:2007027

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Articles citing this article

Cited article:

Methods to determine denaturation and aggregation of proteins in low-, medium- and high-heat skim milk powdersMéthodes de détermination de la dénaturation et de l'agrégation des protéines dans des poudres de lait écrémé "low-heat", "medium-heat" et "high-heat"

This article has been cited by the following article(s):

Raman spectroscopic quantification of milk powder constituents

Advanced Dairy Chemistry

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ROLE OF WHEY PROTEIN-CASEIN COMPLEXES ON YOGHURT TEXTURE

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The use of “lab-on-a-chip” microfluidic SDS electrophoresis technology for the separation and quantification of milk proteins

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Methods to determine denaturation and aggregation of proteins in low-, medium- and high-heat skim milk powders
Méthodes de détermination de la dénaturation et de l'agrégation des protéines dans des poudres de lait écrémé "low-heat", "medium-heat" et "high-heat"