Shearing accelerates denaturation of β-lactoglobulin and α-lactalbumin in skim milk during heating

Dimuthu Bogahawaththa; Todor Vasiljevic

doi:10.1016/j.idairyj.2020.104674

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Shearing accelerates denaturation of β-lactoglobulin and α-lactalbumin in skim milk during heating

Dimuthu Bogahawaththa Todor Vasiljevic

Year: 2020 Journal: International Dairy Journal Vol: 105 Pages: 104674-104674 Publisher: Elsevier BV

DOI: 10.1016/j.idairyj.2020.104674

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Keywords:

Shearing (physics) Whey protein Skimmed milk Lactalbumin Chemistry Rheology Shear rate Shear stress Whole milk Rheometry Apparent viscosity Milk protein Shear (geology) Denaturation (fissile materials) Chromatography Food science Materials science Composite material Nuclear chemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Meat and Animal Product Quality

Life Sciences → Agricultural and Biological Sciences → Animal Science and Zoology

Shearing accelerates denaturation of β-lactoglobulin and α-lactalbumin in skim milk during heating

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