Effect of hydrogen peroxide on improving the heat stability of whey protein isolate solutions

Author:

Sutariya Suresh,Patel Hasmukh

Funder

MDFRC

DRI

AES

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Influence of cosolvent systems on the gelation mechanism of globular protein: Thermodynamic, kinetic, and structural aspects of globular protein gelation;Baier;Comprehensive Reviews in Food Science and Food Safety,2005

2. 21CFR184.1366: Listing of specific substances affirmed as GRAS: Hydrogen peroxide;CFR,2014

3. Thermostable variants of bovine β-lactoglobulin;Cho;Protein Engineering,1994

4. Interactions of milk proteins during heat and high hydrostatic pressure treatments—A review;Considine;Innovative Food Science & Emerging Technologies,2007

5. Influence of binding of sodium dodecyl sulfate, all-trans-retinol, palmitate, and 8-anilino-1-naphthalenesulfonate on the heat-induced unfolding and aggregation of beta-lactoglobulin B;Considine;Journal of Agricultural and Food Chemistry,2005

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