Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing
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DOI: 10.3390/foods12030480
Abstract: Whey exhibits interesting nutritional properties, but its high β-Lactoglobulin (β-Lg) content could be a concern in infant food applications. In this study, high-pressure processing (HPP) was assessed as a β-Lg removal strategy to generate an… read more here.
Keywords: enriched fraction; native whey; whey; pressure ... See more keywords