Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk
Bhanu Devnani, Lydia Ong, Sandra E. Kentish, Sally L. Gras
Topics & Concepts
ChemistrySkimmed milkFood scienceIngredientProtein aggregationDenaturation (fissile materials)ChromatographyBiochemistryNuclear chemistryProteins in Food SystemsBee Products Chemical AnalysisMeat and Animal Product Quality