Effect of thermal and nonthermal processing methods on the structural and functional properties of whey protein from donkey milk

ABSTRACT: This study evaluated the effect of thermal, ultrasonication, and UV treatment on the structural and functional properties of whey proteins from donkey milk. Whey proteins exhibited notable stability in nonheat-treated environments, but their structural and functional characteristics were n...

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Bibliographic Details
Main Authors:	Mengjia Ma, Juanjuan Luo, Xipeng Wang, Ning Wang, Cunfang Wang, Guiqin Liu, Hua Jiang, Xiaoning Zhang, Cunzhong Yuan
Format:	Article
Language:	English
Published:	Elsevier 2024-12-01
Series:	Journal of Dairy Science
Subjects:	donkey milk whey protein thermal treatment nonthermal treatment structural properties functional properties
Online Access:	http://www.sciencedirect.com/science/article/pii/S0022030224011020
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Effect of thermal and nonthermal processing methods on the structural and functional properties of whey protein from donkey milk

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