| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6488647 | Food and Bioproducts Processing | 2012 | 11 Pages |
Abstract
⺠Fractionation of concentrated whey protein isolate with hydrochloric acid. ⺠Analysis of α-LA aggregation behaviors and precipitation kinetics. ⺠Quantitative effects of processing time, pH, temperature and concentration. ⺠Selective α-LA precipitation obtained on narrow pH and T range. ⺠Process optimization for highest quality and yield of enriched protein fractions.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Laetitia M. Bonnaillie, Peggy M. Tomasula,