The use of high hydrostatic pressure to modulate milk protein interactions for the production of an alpha-lactalbumin enriched-fraction

Research output: Contribution to journalJournal articleResearchpeer-review

Alice Marciniak, Shyam Suwal, Michel Britten, Yves Pouliot, Alain Doyen

An innovative and green method for the fractionation of α-lactalbumin with 86% purity from whey protein solution was developed using high hydrostatic pressure as a pretreatment.

Original languageEnglish
JournalGreen Chemistry
Volume20
Issue number2
Pages (from-to)515-524
Number of pages10
ISSN1463-9262
DOIs
Publication statusPublished - 2018
Externally publishedYes

ID: 204113703