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TOP / ARTICLES / Effects of the thermal denaturation degree of a whey protein isolate on the strength of acid milk gels and the dissociation of κ-casein

Effects of the thermal denaturation degree of a whey protein isolate on the strength of acid milk gels and the dissociation of κ-casein

Message from the President Megmilk Snow Brand Group Corporate philosophy Corporate Overview Board of Directors Corporate Brand Logo Megmilk Snow Brand Charter of Corporate Behavior Megmilk Snow Brand Group Human Rights Policy At a glance History Providing safe and reliable products Corporate Guide

Dairy Products Beverages and Desserts Nutrition Feedstuffs and Seed products International Business

IR News Releases IR Library IR Calendar Stock Information Medium-term Management Plan Long-term Vision Message from the President Executive Officer in Charge of Finance - Commitment Operating Results and Financial Analysis Corporate Governance Commitment of Top Management Disclosure Policy Megmilk Snow Brand Report(Integrated Report)

Sustainability-Related Various Policies Material Issues Megmilk Snow Brand Group Sustainability Policy Megmilk Snow Brand Group Environment Policy Contributing to sustainable dairy farming Megmilk Snow Brand Group Procurement Policy Megmilk Snow Brand Quality Assurance System (MSQS) Realization of a diverse and motivating workplace Contributing to local community Megmilk Snow Brand Group Procurement Policy Megmilk Snow Brand Group Code of Conduct and voluntary conduct standards Megmilk Snow Brand Report(Integrated Report) ESG Data

Core fields of research Role of our Research Location Ethical considerations for animal experiments Articles

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