Enzyme-induced aggregation and gelation of proteins-Reference-Cited by-同舟云学术

Enzyme-induced aggregation and gelation of proteins

Published:2007-11 Issue:6 Volume:25 Page:597-601
ISSN:0734-9750
Container-title:Biotechnology Advances
language:en
Short-container-title:Biotechnology Advances

Author:

Creusot Nathalie,Gruppen Harry

Publisher

Elsevier BV

Subject

Biotechnology,Bioengineering,Applied Microbiology and Biotechnology

Reference11 articles.

1. The plastein reaction revisited: evidence for a purely aggregation reaction mechanism;Andrews;Food Chem,1990

2. Creusot, N, Gruppen, H. Hydrolysis of whey protein isolate with Bacillus licheniformis protease: fractionation and identification of aggregating peptides. J Agric Food Chem in press.

3. Enzyme-induced gelation of extensively hydrolyzed whey proteins by alcalase: peptide identification and determination of enzyme specificity;Doucet;J Agric Food Chem,2003

4. Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems;Ipsen;J. Dairy Res.,2000

5. Molecular self-assembly of partially hydrolysed α-lactalbumin resulting in strong gels with a novel microstructure;Ipsen;J Dairy Res,2001

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