Skip to main navigation Skip to search Skip to main content

Exploring the use of a modified high-temperature, short-time continuous heat exchanger with extended holding time (hTST-EHT) for thermal inactivation of trypsin following selective enzymatic hydrolysis of the β-lactoglobulin fraction in whey protein isolate

  • Teagasc - Irish Agriculture and Food Development Authority
  • University of Limerick

Research output: Contribution to journal › Article › peer-review

Fingerprint

Dive into the research topics of 'Exploring the use of a modified high-temperature, short-time continuous heat exchanger with extended holding time (hTST-EHT) for thermal inactivation of trypsin following selective enzymatic hydrolysis of the β-lactoglobulin fraction in whey protein isolate'. Together they form a unique fingerprint.
Sort by

Food Science

Agricultural and Biological Sciences