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Structural and chemical changes induced by temperature and pH hinder the digestibility of whey proteins

Francesca Accardo1, Giulia Leni1, Tullia Tedeschi1

  • 1Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy.

Food Chemistry
|April 9, 2022
PubMed

Keywords:
Basic pHHeat treatmentPeptide releaseProtein digestionProtein modificationWhey proteins

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