Protein interactions in milk protein concentrate powders
Published May 1, 2006 · P. Havea
International Dairy Journal
234
Citations
23
Influential Citations
Abstract
Abstract removed due to Elsevier request; this does not indicate any issues with the research. Click the full text link above to read the abstract and view the original source.
Study Snapshot
Key takeawayInsoluble material in milk protein concentrate powders is mainly formed by weak non-covalent protein-protein interactions, with storage time at elevated temperatures increasing this amount.
PopulationOlder adults (50-71 years)
Sample size24
MethodsObservational
OutcomesBody Mass Index projections
ResultsSocial networks mitigate obesity in older groups.