Aggregation of some food proteins in aqueous dispersions: effects of concentration, pH and ionic strength-Reference-Cited by-同舟云学术

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Aggregation of some food proteins in aqueous dispersions: effects of concentration, pH and ionic strength

Published:2000-03 Issue:2 Volume:14 Page:135-144
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Boulet M,Britten M,Lamarche F

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference27 articles.

1. Structure of β-casein;Arima;Journal of Dairy Research,1979

2. Association of proteins;Bloomfield;Journal of Dairy Research,1979

3. Voluminosity of some food proteins in aqueous dispersions at various pH and ionic strengths;Boulet;Food Hydrocolloids,1998

4. Interrelationship of molecular and functional properties of food proteins;Damodaran,1988

5. Effects of ions on protein conformation and functionality;Damodaran,1982

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