Current ways to modify the structure of whey proteins for specific functionalities—a review-Reference-Cited by-同舟云学术

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Current ways to modify the structure of whey proteins for specific functionalities—a review

Published:2014-09-05 Issue:6 Volume:95 Page:795-814
ISSN:1958-5586
Container-title:Dairy Science & Technology
language:en
Short-container-title:Dairy Sci. & Technol.

Author:

Guyomarc’h Fanny,Famelart Marie-Hélène,Henry Gwénaële,Gulzar Muhammed,Leonil Joëlle,Hamon Pascaline,Bouhallab Saïd,Croguennec Thomas

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13594-014-0190-5.pdf

Reference89 articles.

1. Akkermans C, Venema P, van der Goot AJ, Gruppen H, Bakx EJ, Boom RM, van der Linder E (2008) Peptides are building blocks of heat-induced fibrillar protein aggregates of beta-lactoglobulin formed at pH 2. Biomacromolecules 9:1474–1479

2. Andoyo R, Guyomarc’h F, Cauty C, Famelart M-H (2014) Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation. Food Hydrocoll 37:203–212

3. Anema SG, de Kruif CG (2012) Co-acervates of lactoferrin and caseins. Soft Matter 8:4471–4478

4. Anema SG, Lee SK, Klostermeyer H (2007) Effect of pH at heat treatment on the hydrolysis of k-casein and the gelation of skim milk by chymosin. LWT Food Sci Technol 40:99–106

5. Arnaudov LN, de Vries R (2007) Theoretical modeling of the kinetics of fibrilar aggregation of bovine beta-lactoglobulin at pH 2. J Chem Phys 126:145106

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