Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation

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Title
Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation
Authors
Keywords
Whey protein isolates, High intensity ultrasound, Differential scanning calorimetry, Circular dichroism, Dynamic rheology, Denaturation, Protein structure
Journal
FOOD CHEMISTRY
Volume 192, Issue -, Pages 415-423
Publisher
Elsevier BV
Online
2015-07-09
DOI
10.1016/j.foodchem.2015.07.037

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