Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin
Giovanni Barone, Cian Moloney, Jonathan O’Regan, Alan L. Kelly, James A. O’Mahony
Topics & Concepts
ChemistryLactalbuminCalciumWhey proteinAlpha-lactalbuminChromatographySize-exclusion chromatographyUltrafiltration (renal)Globules of fatMembraneFood scienceBiochemistryOrganic chemistryEnzymeMilk fatLinseed oilProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesInfant Nutrition and Health