Gel-Forming Characteristics of Milk Proteins, 2. Roles of Sulfhydryl Groups and Disulfide Bonds-Reference-Cited by-同舟云学术

Gel-Forming Characteristics of Milk Proteins, 2. Roles of Sulfhydryl Groups and Disulfide Bonds

Published:1988-06 Issue:6 Volume:71 Page:1447-1454
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Hashizume Kazumoto,Sato Tetsuo

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference24 articles.

1. Effects of various heat treatment on structure and solubility of whey proteins;deWit;J. Dairy Sci.,1984

2. Tissue sulfhydryl groups;Ellman;Arch. Biochem. Biophys.,1959

3. Effect of hydrogen peroxide treatment on heat induced interaction of kappa-casein and beta-lactoglobulin;Fish;J. Dairy Sci.,1967

4. Developments in dairy chemistry −2;Fox,1983

5. Effect of acidulants and temperature on microstructure, firmness and susceptibilty to syneresis of skim milk gels;Harwalkar;Scanning Electron Microsc.,1981

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