Functional properties of α-lactalbumin and β-lactoglobulin
Whey proteins are commonly used in the food industry due to their nutritive value and functional properties. The most important functional properties of whey proteins are solubility, viscosity, water holding capacity, emulsification and foaming. The aim of this study was to determine functional prop...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2004-06-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=4003 |