Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels

Author:

Alting Arno C,Hamer Rob J,de Kruif Cornelus G,Paques M,Visschers Ronald W

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference32 articles.

1. Formation of disulphide bonds in acid-induced gels of pre-heated whey protein isolate;Alting;Journal of Agricultural and Food Chemistry,2000

2. Physical and chemical interactions in pH-induced aggregation and gelation of food proteins;Alting;Journal of Agricultural and Food Chemistry,2002

3. Cold gelation of whey proteins;Barbut;Scandinavian Dairy Information,1995

4. Ca2+-induced gelation of pre-heated whey protein isolate;Barbut;Journal of Food Science,1993

5. Texture profile analysis;Bourne;Food Technology,1978

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