Effect of pH on heat-induced interactions in high-protein milk dispersions and application of fluorescence spectroscopy in characterizing these changes

Keyphrases

• Milk 100%
• Protein-protein Interaction 100%
• Milk Protein 100%
• Tryptophan 100%
• Milk Protein Concentrate 100%
• High Protein 100%
• Fluorescence Spectroscopy 100%
• PH Effect 100%
• Heat-induced 100%
• Induced Interaction 100%
• Emission Spectrum 66%
• Denaturation 66%
• Excitation Spectrum 66%
• Skim Milk 66%
• Maillard 66%
• Liquid Milk 66%
• Powdered Milk 66%
• Gel Electrophoresis 33%
• Chemometrics 33%
• Front-face Fluorescence 33%
• Whey Protein 33%
• Casein 33%
• Heat Treatment 33%
• Blue Shift 33%
• Rapid Methods 33%
• Physicochemical Properties 33%
• Principal Coordinate Analysis (PCoA) 33%
• Protein Dispersions 33%
• Heat Exposure 33%
• Fluorescence Method 33%
• Complementary Method 33%
• Protein Aggregates 33%
• Batch-to-batch Variation 33%
• Heat-induced Changes 33%
• Front-face Fluorescence Spectroscopy 33%
• All pH Values 33%
• Non-destructive Method 33%

Food Science

• Fluorescence Spectroscopy 100%
• Milk Protein 100%
• Milk Protein Concentrates 60%
• Tryptophan 60%
• Skim Milk 40%
• Protein Interaction 40%
• Liquid Milk 40%
• Dried Milk 20%
• Whey Protein 20%
• Casein 20%
• Protein-Protein Interaction 20%
• Front-face Fluorescence Spectroscopy 20%