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Whey protein macrostructures

Authors: Regine Stockmann, Melissa A. Johnson and Geoffrey W. Smithers


Whey protein-based supramolecular aggregates show great promise as agents for texturisation and structure building in foods (Bryant & McClements 1998). Such structures have been prepared by heating β-lactoglobulin-rich whey protein dispersions under specific conditions of temperature, pH and ionic strength. The study reported here has been directed toward characterisation of additional physicochemical and functional properties of heat modified whey proteins.

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