Cysteine inducing formation and reshuffling of disulfide bonds in cold-extruded whey protein molecules: From structural and functional characteristics to cytotoxicity-Reference-Cited by-同舟云学术

Cysteine inducing formation and reshuffling of disulfide bonds in cold-extruded whey protein molecules: From structural and functional characteristics to cytotoxicity

Published:2021-10 Issue: Volume:360 Page:130121
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Nan,Qian Shanshan,Jiang Zhanmei,Hou Juncai

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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