Impact of holder, high temperature short time and high hydrostatic pressure pasteurization methods on protein structure and aggregation in a human milk protein concentrate
Mélanie Sergius-Ronot, Michael A. Pitino, Shyam Suwal, Sara Shama, Sharon Unger, Deborah L. O’Connor, Yves Pouliot, Alain Doyen
Topics & Concepts
LactoferrinPasteurizationChemistryHydrostatic pressureDenaturation (fissile materials)Whey proteinFood scienceProtein aggregationHigh pressureChromatographyBiochemistryEngineeringThermodynamicsEngineering physicsNuclear chemistryPhysicsProteins in Food SystemsInfant Nutrition and HealthMicrobial Inactivation Methods