The foaming properties of camel and bovine whey: The impact of pH and heat treatment-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

The foaming properties of camel and bovine whey: The impact of pH and heat treatment

Published:2018-02 Issue: Volume:240 Page:295-303
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lajnaf Roua,Picart-Palmade Laetitia,Cases Eliane,Attia Hamadi,Marchesseau Sylvie,Ayadi M.A.

Funder

Ministry of Scientific Research and Technology of Tunisia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Compositional, technological and nutritional aspects of dromedary camel milk;Alhaj;International Dairy Journal,2010

2. Chemical characterisation of oligosaccharides in commercially pasteurised dromedary camel (Camelus dromedarius) milk;Alhaj;International Dairy Journal,2013

3. Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins;Anandharamakrishnan;LWT-Food Science and Technology,2008

4. Comparative study on heat stability of camel and bovine apo and holo α-lactalbumin;Atri;Journal of Dairy Research,2010

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

Cited by 47 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review;Food Reviews International;2024-07-23

2. Spray drying and ultrasonication processing of camel whey protein concentrate: Characterization and impact on bioactive properties;Journal of Dairy Science;2024-06

3. Amino acids and protein profiles of defatted camel and cow milk fractions: correlation with their in vitro antioxidant and antidiabetic activities;Frontiers in Nutrition;2024-01-10

4. pH-induced physiochemical and structural changes of milk proteins mixtures and its effect on foaming behavior;International Journal of Biological Macromolecules;2024-01

5. Effect of whey protein isolate addition on set-type camel milk yogurt: Rheological properties and biological activities of the bioaccessible fraction;Journal of Dairy Science;2023-12

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3