Comparative experiments of fibril formation from whey protein concentrate with homogeneous and secondary nuclei-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Comparative experiments of fibril formation from whey protein concentrate with homogeneous and secondary nuclei

Published:2018-09 Issue: Volume:111 Page:556-564
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Tan Jun-Yan,Xu Hong-Hua,Xie Ming-Ming,Wang Xin,Dong Shi-Rong,Li Tie-Jing,Yue Chong-Hui,Cui Lin

Funder

National Natural Science Foundation of China

13th National Five-year Topic of China

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Microstructure and viscoelastic properties of low-fat yoghurt structured by monoglyceride gels;Aguirremandujano;LWT - Food Science and Technology,2009

2. Peptides are building blocks of heat-induced Fibrillar protein aggregates of β-Lactoglobulin formed at pH 2;Akkermans;Biomacromolecules,2008

3. On the lag phase in amyloid fibril formation;Arosio;Physical Chemistry Chemical Physics,2015

4. Effect of stirring and seeding on whey protein fibril formation;Bolder;Journal of Agricultural and Food Chemistry,2007

5. Heat-induced whey protein isolate fibrils: Conversion, hydrolysis, and disulphide bond formation;Bolder;International Dairy Journal,2007

Cited by 18 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. Research progress of protein fibrils: A review of formation mechanism, characterization and applications in the food field;Food Hydrocolloids;2024-10

2. Structural modification of whey protein nanofibrils by a multiround induction pathway for enhancing the stability of Pickering emulsions;Food Hydrocolloids;2024-05

3. Fibrillation of whey protein isolate by radio frequency heating for process efficiency: Assembly behavior, structural characteristics, and in-vitro digestion;Innovative Food Science & Emerging Technologies;2023-08

4. Nuclei-induced formation of amyloid fibrils in whey protein: Effects of enzyme hydrolysis on the ability of nuclei to induce fibril formation;Food Chemistry;2023-06

5. Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability;Food Hydrocolloids;2023-02

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