Published in
Royal Society of Chemistry, Green Chemistry, 2(20), p. 515-524
DOI: 10.1039/c7gc03428h
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The use of high hydrostatic pressure to modulate milk protein interactions for the production of an alpha-lactalbumin enriched-fraction
Journal article published in 2018 by
Alice Marciniak,
Shyam Suwal 
,
Michel Britten,
Yves Pouliot,
Alain Doyen
,
Michel Britten,
Yves Pouliot,
Alain Doyen
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Abstract
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.