Formation of β-lactoglobulin aggregates during thermomechanical treatments under controlled shear and temperature conditions

Author:

Erabit Nicolas,Flick Denis,Alvarez Graciela

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Alvarez, L.G. 2006. Temperature Controllable Cylindrical Cell for a Rheometer, US Patent WO2006016034 (A2), (16.02.06).

2. Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk;Anema;Journal of Agricultural and Food Chemistry,1996

3. The effect of temperature and ionic strength on the dimerisation of beta-lactoglobulin;Aymard;International Journal of Biological Macromolecules,1996

4. Thermal aggregation of whey proteins in model solutions as affected by casein/whey protein ratios;Beaulieu;Journal of Food Science,1999

5. Glucose slows down the heat-induced aggregation of β-lactoglobulin at neutral pH;Da Silva Pinto;Journal of Agricultural and Food Chemistry,2012

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