Structural markers of the evolution of whey protein isolate powder during aging and effects on foaming properties-Reference-Cited by-同舟云学术

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Structural markers of the evolution of whey protein isolate powder during aging and effects on foaming properties

Published:2016-07 Issue:7 Volume:99 Page:5265-5272
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Norwood E.-A.,Le Floch-Fouéré C.,Briard-Bion V.,Schuck P.,Croguennec T.,Jeantet R.

Funder

French Dairy Interbranch Organization

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference35 articles.

1. Effects of storage temperature on the solubility of milk protein concentrate (MPC85);Anema;Food Hydrocoll.,2006

2. Glycation of heat-treated β-lactoglobulin: Effects on foaming properties;Báez;Food Res. Int.,2013

3. Color formation in dehydrated modified whey powder systems as affected by compression and T(g);Burin;J. Agric. Food Chem.,2000

4. Binding of alkylsulfonate ligands to bovine β-lactoglobulin: Effects on protein thermal unfolding;Busti;Food Res. Int.,2006

5. Foaming and interfacial properties of polymerized whey protein isolate;Davis;J. Food Sci.,2004

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2. The impact of ozone treatment on whey concentrate on the flow behaviour, functional and microbiological characteristics of whey powder;International Dairy Journal;2022-11

3. Physical Properties of Dairy Powders;Encyclopedia of Dairy Sciences;2022

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5. Production and application of freeze dried biocomposite coating powders from sunflower oil and soy protein or whey protein isolates;Food Chemistry;2021-03

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