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February 29, 2024Journal of Food BiochemistryOpen Access

Effects of Heat Treatment on Structure and Processing Characteristics of Donkey Milk Whey Protein

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WLWeixuan LiMWMingming WeiYZYu-Jing Zhao

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Cite This Study

Li et al. (2024) studied this question.

synapsesocial.com/papers/68e76d08b6db6435876e2f01https://doi.org/10.1155/2024/5598462
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  1. 1High hydrostatic pressure combined with high-temperature short time pasteurization improves the quality characteristics and extends the shelf life of donkey milk2024 · 12 citations
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  4. 4Characterisation and comparison of enzymatically prepared donkey milk whey protein hydrolysates2024 · 10 citations
  5. 5Effects of high temperature short time (HTST) pasteurization on milk and whey during commercial whey protein concentrate production2024 · 17 citations