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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

Egg-shell like structure in dried milk powders

ROLE OF WHEY PROTEIN-CASEIN COMPLEXES ON YOGHURT TEXTURE

Application of ultrasound to reduce viscosity and control the rate of age thickening of concentrated skim milk

Heat stability of radio frequency dielectric heat treated low heat and high heat nonfat dry milk

A Control Method To Inspect the Compositional Authenticity of Minas Frescal Cheese by Gel Electrophoresis

Analysis of α-lactalbumin, β-lactoglobulin A and B in whey protein powder, colostrum, raw milk, and infant formula by CE and LC

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

Effect of pH on heat-induced casein-whey protein interactions: A comparison between caprine milk and bovine milk

Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments

Milk Proteins

Thermal Food Processing

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Raman spectroscopic quantification of calcium carbonate in spiked milk powder samples

Milk Proteins

Colour change and proteolysis of skim milk during high pressure thermal–processing

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Milk Proteins

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The thermal denaturation of the total whey protein in reconstituted whole milk

Feasibility of Discriminating Dried Dairy Ingredients and Preheat Treatments Using Mid-Infrared and Raman Spectroscopy

Effect of heat treatment, evaporation and spray drying during skim milk powder manufacture on the compositional and processing characteristics of reconstituted skim milk and concentrate

Dairy cow feeding system alters the characteristics of low-heat skim milk powder and processability of reconstituted skim milk

Reference Module in Food Science

Emerging and Traditional Technologies for Safe, Healthy and Quality Food

The potential of computational fluid dynamics simulation to investigate the relation between quality parameters and outlet temperature during spray drying of camel milk

Effect of operating parameters on the surface and physico-chemical properties of spray-dried camel milk powders

Electrophoretic characterization of protein interactions suggesting limited feasibility of accelerated shelf-life testing of ultra-high temperature milk

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Energy usage in the manufacture of dairy powders: Advances in conventional processing and disruptive technologies

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"