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Modification pattern of whey protein depends on oxidizing agents and accelerated storage conditions

Laura Meissner1, Niklas Roeder1, Tobias Demetrowitsch1

  • 1Institute of Human Nutrition and Food Science, Department of Food Technology, University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.

Food Chemistry
|April 1, 2026
PubMed
Abstract

Keywords:
Alpha-LactalbuminBeta-LactoglobulinElevated temperatureHydrogen peroxideRP-HPLCStructural modificationTBHPUltraviolet irradiation

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