Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates-Reference-Cited by-同舟云学术

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Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates

Published:2017-03 Issue: Volume:219 Page:169-178
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Estévez Natalia,Fuciños Pablo,Bargiela Verónica,Picó Guillermo,Valetti Nadia Woitovich,Tovar Clara Asunción,Rúa M. Luisa

Funder

Xunta de Galicia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. High pressure control of protein structure and functionality;Aouzelleg;Nutrition and Food Science,2014

2. Hydrolysis with Cucurbita ficifolia serine protease reduces antigenic response to bovine whey protein concentrate and as-casein;Babij;Amino Acids,2015

3. Molecular characterization of peptides released from ß-lactoglobulin and α-lactalbumin via cardosins A and B;Barros;Journal of Dairy Science,2006

4. Bovine ß-lactoglobulin at 1.8Å resolution – still an enigmatic lipocalin;Brownlow;Structure,1997

5. The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska pollock and Pacific whiting surimi;Campo-Deaño;Food Hydrocolloids,2009

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1. Development and sensory test of a dairy product with ACE inhibitory and antioxidant peptides produced at a pilot plant scale;Food Chemistry;2022-11

2. Optimisation of bovine β-lactoglobulin hydrolysis using cardosins from dried flowers of Cynara cardunculus;Food Chemistry;2021-05

3. Effect of pH and mixing ratio on interpolymer complexation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan;Food Chemistry;2021-01

4. Hydrolysis of whey protein as a useful approach to obtain bioactive peptides and a β-Lg fraction with different biotechnological applications;Food Hydrocolloids;2020-12

5. The effect of heat treatment on the front-face fluorescence spectrum of tryptophan in skim milk;Journal of Food Composition and Analysis;2020-09

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