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In the present work, we investigated the structural modifications occurring during the dry heating of model whey proteins, β-lactoglobulin and α-lactalbumin. Samples were adjusted to pH 6.5, water activity a w =0.23 and dry heated at 100°C for up to 24h, and the structural modifications followed by gel permeation chromatography, reverse phase-HPLC, SDS PAGE and mass spectrometry (LC–MS/MS)...
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