Studies on the impact of glycation on the denaturation of whey proteins-Reference-Cited by-同舟云学术

Studies on the impact of glycation on the denaturation of whey proteins

Published:2008-11-05 Issue:4 Volume:228 Page:643-649
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Mulsow Bozena B.,Jacob Mandy,Henle Thomas

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-008-0973-0.pdf

Reference24 articles.

1. Foegeding EA, Kuhn PR, Hardin CC (1992) J Agric Food Chem 40:2092–2097

2. Lorenzen PC, Schrader KA (2006) Lait 86:259–271

3. Damodaran S (1997) Protein-stabilized foams and emulsions. In: Damodaran S, Paraf A (eds) Food proteins and their applications. Marcel Dekker, New York, pp 57–110

4. Alvarez Gomez JM, Rodriguez PJ (2006) Ind Eng Chem Res 45:7510–7519

5. Pearce KN, Kinsella JE (1978) J Agric Food Chem 26:716–723

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Improvement of protein extraction from sunflower oil cake using ascorbic acid and N-acetylcysteine: Effects on chemical, structural, and functional properties;Journal of Food Measurement and Characterization;2024-07-17

2. Milk Processing Affects Structure, Bioavailability and Immunogenicity of β-lactoglobulin;Foods;2020-07-03

3. Changes in Whey Protein Powders During Storage;Whey Proteins;2019

4. Effect of dry heating on physico-chemical, functional properties and digestibility of camel whey protein;International Dairy Journal;2018-11

5. Effect of homogenisation in formation of thermally induced aggregates in a non- and low- fat milk model system with microparticulated whey proteins;Journal of Dairy Research;2017-05