Optimisation of low temperature (8ᵒC) enzymatic hydrolysis of acid whey using design of experiments (DOE) for the generation of thermally stable whey protein hydrolysates

Thanyaporn Kleekayai, Upendra Singh, Richard J. FitzGerald

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

Fingerprint

Dive into the research topics of 'Optimisation of low temperature (8ᵒC) enzymatic hydrolysis of acid whey using design of experiments (DOE) for the generation of thermally stable whey protein hydrolysates'. Together they form a unique fingerprint.

Food Science

Chemical Engineering