Thermal treatments and emerging technologies: impacts on the structure and techno-functional properties of milk proteins

ConclusionsEven if intense treatments negatively affect milk proteins’ techno-functional properties, these properties may be improved by controlling the induced structural changes. Because of the diversity of technologies, several different structural effects may be expected. Thus, this review may be beneficial to identify suitable processing conditions for the development of innovative dairy products/ingredients. Future challenges for this scientific field are also addressed.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research