Infrared analysis of ultrasound treated milk systems with different levels of caseins, whey proteins and fat
Anh Thi Hong Bui, Daniel Cozzolino, Bogdan Zisu, Jayani Chandrapala
Topics & Concepts
SonicationGlobules of fatChemistryMilk fatFood scienceCaseinWhey proteinDenaturation (fissile materials)Milk proteinBeta-lactoglobulinChromatographyNuclear chemistryLinseed oilProteins in Food SystemsMeat and Animal Product QualityMicrobial Inactivation Methods