Influence of chaperone-like activity of caseinomacropeptide on the gelation behaviour of whey proteins at pH 6.4 and 7.2.
Sophie J. Gaspard, Prateek Sharma, Ciarán Fitzgerald, John T. Tobin, James A. O’Mahony, Alan L. Kelly, André Brodkorb
Topics & Concepts
Whey proteinChemistryDifferential scanning calorimetryWhey protein isolateDenaturation (fissile materials)RheologyCalorimetryChromatographyCrystallographyChemical engineeringNuclear chemistryMaterials scienceComposite materialEngineeringThermodynamicsPhysicsProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides