Enhancing the in vitro Fe2+ bio-accessibility using ascorbate and cold-set whey protein gel particles
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13594-011-0055-0.pdf
Reference23 articles.
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3. Barbut S, Drake D (1997) Effect of reheating on sodium-induced cold gelation of whey proteins. Food Res Int 30:153–157
4. Bradford MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72:248–254
5. Bryant CM, McClements DJ (2000) Influence of NaCl and CaCl2 on cold-set gelation of heat-denatured whey protein. J Food Sci 65:801–804
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