Heat treatment of milk protein concentrates affects enzymatic coagulation properties
François Martin, Jeehyun Lee, Luisa Azevedo-Scudeller, Arnaud Paul, Guillaume Delaplace, Jennifer Burgain, Florence Rousseau, Gaëlle Tanguy, Marie‐Hélène Famelart, Romain Jeantet, Cécile Le Floch‐Fouéré
Topics & Concepts
ChemistryWhey proteinCaseinLactoseDenaturation (fissile materials)MicelleUltrafiltration (renal)Protein aggregationChromatographyFood scienceChemical engineeringBiochemistryNuclear chemistryOrganic chemistryAqueous solutionEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides