Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey-Reference-Cited by-同舟云学术

Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey

Published:1998-04 Issue:4 Volume:9 Page:143-151
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Bryant Cory M,McClements D.Julian

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference47 articles.

1. Kinsella, J.E. (1982) ‘Relationships Between Structure and Functional Properties of Food Proteins’ in Food Proteins (P.F. Fox and J.J. Condon, eds), pp. 51–103, Applied Science

2. Proteins in Whey: Chemical, Physical, and Functional Properties;Kinsella;in Adv. Food Nutr. Res.,1989

3. Composition and Functionality of Commercial Whey and Milk Protein Concentrates and Isolates: A Status Report;Morr;in Food Tech.,1990

4. Structure and Functional Behaviour of Whey Proteins;de Wit;in Neth. Milk Dairy J.,1981

5. Effects of Various Heat Treatments on Structure and Solubility of Whey Proteins;de Wit;in J. Dairy Sci.,1984

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