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Factors Affecting the Denaturation and Aggregation of Whey Proteins in Heated Whey Protein Concentrate Mixtures
denaturation whey protein concentrate nonfat dry milk
2008/3/22
Whey protein concentrate (65% protein) mixtures, alone or in the presence of NDM, were heated at 66 and 71°C for up to 120 min to yield 16, 25, and 35% TS to simulate the formulation of a nutritional ...