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Updated: May 28, 2026

Characterization of Glycoproteins with the Immunoglobulin Fold by X-Ray Crystallography and Biophysical Techniques
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Published on: July 5, 2018

Heating Before or After Complexation Differentially Affects Structural and Functional Properties of Whey Protein

Hesti Ayuningtyas Pangastuti1, Songsak Wattanachaisaereekul2, Supatra Karnjanapratum3,4

  • 1Food Technology Program, Faculty of Industrial Technology, Institut Teknologi Sumatera, Terusan Ryacudu Rd., Way Huwi, South Lampung 35365, Lampung, Indonesia.

Foods (Basel, Switzerland)
|May 27, 2026
PubMed

Keywords:
emulsifying stabilityheating sequenceinterfacial propertiesprotein–polyphenol interactionwhey protein isolate

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