Effects of Different Heat Treatments on the Structure and Physicochemical Properties of Proteins from Skimmed Camel’s Milk
In this study, we investigated the changes of physicochemical properties and structure of defatted camel’s milk proteins with four different heat treatments (65 ℃/30 min (T1), 85 ℃/15 s (T2), 120 ℃/15 s (T3), and 135 ℃/5 s (T4)) by measuring particle size, potential, turbidity, secondary structure,...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-022.pdf |
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