Milk Powder Formulations with Varying Casein to Whey Ratios and Calcium Addition: Physico-Chemical and Structural Properties and the Effect of Low-Frequency Ultrasound.

Foods · 2025 · PMC11854082 · PMID 40002128

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a clear trendno p-value reported

Ultrasound significantly affects the secondary structure of these protein samples, with a clear trend of increasing random coil and β-turn content and decreasing β-sheet content as sonication time progresses, particularly in samples with higher casein content.

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