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β-Lactoglobulin, standard whey protein concentrate (WPC 80) and cold-gelling whey protein concentrate (mWPC 80) were dried onto mica sheets at 0.03–3μgcm -2 surface load and imaged with atomic force microscopy (AFM) in tapping mode. β-Lactoglobulin and WPC 80 spread to a fairly even 2.5nm thick layer at about monolayer surface load, while mWPC showed particle sizes of 20–30nm laterally. There...
Cold-gelling whey protein concentrates, produced by heat pre-treatment during manufacture, gelled without heating when dissolved at sufficient protein concentration and under suitable conditions of pH and ionic strength. A cold-gelling whey protein concentrate was dissolved at low concentrations in water or NaCl solutions of varying ionic strength, pH and with the addition of a reducing agent, dithiothreitol...
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