Author:
Barone Giovanni,Moloney Cian,O'Regan Jonathan,Kelly Alan L.,O'Mahony James A.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
1. Protein-lipid interactions in food systems: A review;Alzagtat;International Journal of Food Sciences and Nutrition,2002
2. AOAC. (2006). Official methods of analysis proximate analysis and calculations total fat milk – method 989.05. AOAC international, Association of Analytical Communities, (17th ed.) Gaithersburg, MD, USA.
3. Effect of whey protein addition and pH on the acid gelation of heated skim milk;Anema;International Dairy Journal,2018
4. Interaction of bovine α-lactalbumin with fatty acids as determined by partition equilibrium and fluorescence spectroscopy;Barbana;International Dairy Journal,2006
5. Ca2+-Induced gelation of pre-heated whey protein isolate;Barbut;Journal of Food Science,1993
Cited by
21 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