Effect of heat, pH, ultrasonication and ethanol on the denaturation of whey protein isolate using a newly developed approach in the analysis of difference-UV spectra-Reference-Cited by-同舟云学术

Effect of heat, pH, ultrasonication and ethanol on the denaturation of whey protein isolate using a newly developed approach in the analysis of difference-UV spectra

Published:2017-10 Issue: Volume:232 Page:425-433
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Nikolaidis Athanasios,Andreadis Marios,Moschakis Thomas

Funder

Alexander S. Onassis Public Benefit Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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

5. Trifluoroethanol and colleagues: Cosolvents come of age. Recent studies with peptides and proteins;Buck;Quarterly Reviews of Biophysics,1998

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