Browsing by Author "Wang, Lifeng"

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Thermal Properties of Yak α-Lactalbumin and β-Lactoglobulin: a DSC Study

Wang, Lifeng; Ma, Ying; Cui, Jie; Oyeyinka, Samson; He, S; Li, He (Springer, 2017-09-18)

A differential scanning calorimetry (DSC) method was used to investigate the denaturation temperature of yak α-lactalbumin (α-La), β-lactoglobulin (β-Lg), and a mixture of two proteins and the thermal properties of α-La ...
Yak milk whey protein denaturation and casein micelle disaggregation/aggregation at different pH and temperature

Wang, Lifeng; Ma, Ying; Cui, Jie; Oyeyinka, Samson; Cheng, Jinju; He, Shenghua (Elsevier, 2017-04-04)

At the natural pH of yak milk (pH 6.6), a low level (<30%) of k-casein (k-CN) was found in the serum phase after heating at 95 oC for 30 min, indicating that as much as 70% of the b-lactoglobulin (b-Lg) and k-CN complexes ...
Yak milk whey protein denaturation and casein micelle disaggregation/aggregation at different pH and temperature

Wang, Lifeng; Ma, Ying; Cui, Jie; Oyeyinka, Samson; Cheng, J; He, S (Springer for International Dairy Journal, 2017-03-22)

At the natural pH of yak milk (pH 6.6), a low level (<30%) of κ-casein (κ-CN) was found in the serum phase after heating at 95 °C for 30 min, indicating that as much as 70% of the β-lactoglobulin (β-Lg) and κ-CN complexes ...