Mild alkalinity preheating treatment regulates the heat and ionic strength co-tolerance of whey protein aggregates-Reference-Cited by-同舟云学术

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Mild alkalinity preheating treatment regulates the heat and ionic strength co-tolerance of whey protein aggregates

Published:2024-10 Issue: Volume:193 Page:114845
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhang Rui^ORCID,Zhang Junwei,Zou Bowen,Ren Chao,Na Xiaokang,Xu Xianbing,Du Ming,Zhu Beiwei,Wu Chao^ORCID

Funder

Zhejiang Provincial Outstanding Youth Science Foundation

Department of Science and Technology of Liaoning Province

Publisher

Elsevier BV

Reference57 articles.

1. Effect of ethanol on gelation and microstructure of whey protein gels in the presence of NaCl;Andreadis;Food Hydrocolloids,2023

2. Trends in the food and sports nutrition industry: A review;Arenas-Jal;Critical Reviews in Food Science and Nutrition,2020

3. Bovine β-lactoglobulin at 1.8 Å resolution—still an enigmatic lipocalin;Brownlow;Structure,1997

4. Fluorescence and the location of tryptophan residues in protein molecules;Burstein;Photochemistry and Photobiology,1973

5. Enhanced heat stability of high protein emulsion systems provided by microparticulated whey proteins;Çakır-Fuller;Food Hydrocolloids,2015

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