The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Storage conditions may compromise stability of whey proteins in dry state, which is also influenced by their inherent composition. Thus, physical characteristics of native, sweet, acid and salty-WPC powders were analysed during storage at several temperatures (4, 25, 45 °C) and relative humidities (22, 33%) for a period of 90 days. Particle surface of native, sweet and acid-WPCs was dominated by proteins...
Changes of secondary structure and protein interactions of whey protein (WPs) present in native, sweet, acid and salty-WPCs were analyzed following storage at 4, 25 or 45 °C and 22 or 33% relative humidity for a period of 90-days. WPs aggregated predominantly through covalent crosslinking, achieving maximum at 45 °C and 33% RH. Greater participation of β-lactoglobulin in covalent crosslinking was...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.