The physicochemical parameters during dry heating strongly influence the gelling properties of whey proteins
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference19 articles.
1. Fibril assemblies in aqueous whey protein mixtures;Bolder;Journal of Agricultural and Food Chemistry,2006
2. Succinimidyl residue formation in hen egg-white lysozyme favors the formation of intermolecular covalent bonds without affecting its tertiary structure;Desfougeres;Biomacromolecules,2011
3. Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation;Desfougeres;Journal of Agricultural and Food Chemistry,2008
4. Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins;Gulzar;Food Chemistry,2011
5. Dry-pasteurization of egg albumen powder in a fluidized bed. II. Effect on functional properties: gelation and foaming;Hammershoj;International Journal of Food Science and Technology,2006
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