1. Radical cross-linked whey protein aggregates as building blocks of non-heated cold-set gels;Alavi;Food Hydrocolloids,2018
2. Effects of lipid peroxide on the structure and gel properties of ovalbumin;Bao;Process Biochemistry,2017
3. Infrared spectroscopy of proteins;Barth;Biochimica et Biophysica Acta (BBA) - Bioenergetics,2007
4. Whey protein interactions in acidic cold-set gels at different pH values;Cavallieri;Le Lait,2007
5. 21CFR184.1366: Listing of specific substances affirmed as GRAS: Hydrogen peroxide;CFR;Code of Federal Regulations,2017