Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk.
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DOI: 10.1016/j.foodchem.2020.126901
Abstract: The effect of thermal treatment (45-95 °C for 30 min) on the structure of almond milk proteins was assessed, as the unfolding and association of these proteins in response to heat is not well understood. Above 55 °C,… read more here.
Keywords: milk; almond; almond milk; heat ... See more keywords