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- W2012982893 abstract "The nitrogen solubilities of β-lactoglobulin and α-lactalbumin-enriched fractions derived from acid and sweet wheys were measured over a range of concentrations as a function of pH. The β-lactoglobulin-enriched fractions had relatively low nitrogen solubilities at concentrations above 5% (W/V), especially at pH 4.65. This fraction was soluble at pH 7.0 and at concentrations below 5% (W/V). The α-lactalbumin-enriched fraction had a high nitrogen solubility at concentrations of 20% (W/V) within the pH range of 3.0 to 9.0." @default.
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- W2012982893 date "1986-03-01" @default.
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- W2012982893 title "NITROGEN SOLUBILITIES OF ?-LACTOGLOBULIN AND ?-LACTALBUMIN ENRICHED FRACTIONS DERIVED FROM ULTRAFILTERED CHEESE WHEY RETENTATES" @default.
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- W2012982893 doi "https://doi.org/10.1111/j.1745-4549.1986.tb00003.x" @default.
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