Publications by authors named "Marie T Greve"
Article Synopsis
- The study investigated how high intensity ultrasound (HIU) affects whey protein isolates, focusing on thermal behavior and bonding changes during gelling.
- Results indicated that ultrasonication reduced the energy needed for protein denaturation but did not alter the secondary structure of the proteins.
- The findings revealed that the ratio of different whey proteins, specifically α-lactalbumin to β-lactoglobulin, influenced gel formation and the reliance on disulfide bonds, which could improve HIU applications in food processing.
