High pressure microfluidization treatment of heat denatured whey proteins for improved functionality-Reference-Cited by-同舟云学术

High pressure microfluidization treatment of heat denatured whey proteins for improved functionality

Published:2003-12 Issue:4 Volume:4 Page:367-376
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Iordache M,Jelen P

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference24 articles.

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3. Thermal stability of whey proteins—a calorimetric study;Bernal;Journal of Dairy Science,1985

4. Effect of calcium binding on thermal denatuartion of bovine α-lactalbumin;Bernal;Journal of Dairy Science,1984

5. Acid-induced gelation of whey protein polymers: effect of pH and calcium concentration during polymerization;Britten;Food Hydrocolloids,2001

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