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Impact of holder, high temperature short time and high hydrostatic pressure pasteurization methods on protein

Mélanie Sergius-Ronot1, Michael A Pitino2, Shyam Suwal3

  • 1Departement of Food Science, Institute of Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, QC, Canada.

Food Chemistry
|January 13, 2022
PubMed

Keywords:
Human milk protein concentrateLactoferrinProtein denaturation and aggregationProtein interactionThermal and high hydrostatic pressure treatmentsα-Lactalbumin

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