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1992, [2nd ed.]., Advanced dairy chemistry, ISBN 9781851667611, Volume 1., xi, 781
Book
2009, 2 ed., Food Science and Technology, ISBN 0123740398, xv, 535 p., [8] p. of plates
In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book takes a... 
Industrial chemistry & manufacturing technologies | Milk proteins | Dairy products | Composition | Dairy processing | Synthesis
Book
1994, International Dairy Federation special issue, ISBN 929098018X, Volume no. 95-02., 127
Book
Food Research International, ISSN 0963-9969, 02/2019, Volume 116, pp. 103 - 113
Although whey proteins have high biological value, their application to UHT processed high protein neutral beverages is limited due to their low heat... 
High protein beverages | Fouling | Ultra high temperature | Whey proteins | Caseins | PHYSICAL-PROPERTIES | DISPERSIONS | RECONSTITUTED SKIM MILK | FOOD SCIENCE & TECHNOLOGY | INDUCED AGGREGATION | MICELLES | BETA-LACTOGLOBULIN | PH-DEPENDENT DISSOCIATION | ASTRINGENCY | STERILIZATION | BOVINE CASEIN | Protein C | Casein | Beverages | Milk
Journal Article
Journal Article
Food Research International, ISSN 0963-9969, 10/2016, Volume 88, Issue Pt A, pp. 42 - 51
Whey protein hydrolysate (WPH) ingredients are commonly used in the manufacture of partially-hydrolysed infant formulae. The heat stability of these... 
Heat stability | Emulsion | Conjugation | Whey protein | Infant formula | CLSM | MAILLARD REACTION | FOOD PROTEINS | FOOD SCIENCE & TECHNOLOGY | FENUGREEK GUM | ISOLATE | MILK-PROTEINS | OIL | FUNCTIONALITY | EMULSIFYING PROPERTIES | HEAT-INDUCED AGGREGATION | IN-WATER EMULSIONS | Milk proteins | Protein hydrolysates | Dextrins
Journal Article
Journal Article
Journal of Nutrition, ISSN 0022-3166, 12/2016, Volume 146, Issue 12, pp. 2468 - 2475
Journal Article