Abstract
The composition and structure of whey proteins are described. The effects of heating on protein conformation and the factors affecting heat denaturation are discussed, together with the uses of whey proteins.10, no. 3, pp. 163-8. Sept. 1996
| Original language | English |
|---|---|
| Pages (from-to) | 163-168 |
| Journal | Food Science and Technology Today |
| Volume | 10 |
| Issue number | 3 |
| Publication status | Published (in print/issue) - Sept 1996 |