2021Academic literature54 citations6 claims extracted Open Access

Effect of Heat Treatment on the Property, Structure, and Aggregation of Skim Milk Proteins

Hongbo Li, Tingting Zhao, Hongjuan Li +1

Frontiers in Nutrition

Proteins in Food Systems

To study the mechanism of heat-induced protein aggregates, skim milk was heated at 55, 65, 75, 85, and 95°C for 30 s. Then, the sulfhydryl content, surface hydrophobicity, and secondary structure of...

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2021Academic literature54 citations6 claims extractedDOI

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Effect of Heat Treatment on the Property, Structure, and Aggregation of Skim Milk Proteins

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