Effects of Microwaves, Ultrasonication, and Thermosonication on the Secondary Structure and Digestibility of Bovine Milk Protein.

Foods · 2022 · PMC8774360 · PMID 35053870

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an increasing trendno p-value reported

However, within each temperature set, they showed an increasing trend with an increase in the processing time, except for MW 90-5 for which random coils were observed.

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