Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk

Published 2016 View Full Article

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Title
Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk
Authors
Keywords
Differential scanning calorimetry, Fat melting, Protein denaturation, Pulsed electric field, Surface hydrophobicity
Journal
FOOD CHEMISTRY
Volume 207, Issue -, Pages 34-42
Publisher
Elsevier BV
Online
2016-03-23
DOI
10.1016/j.foodchem.2016.03.076

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