Subject
General Chemical Engineering,General Chemistry,Food Science
Reference38 articles.
1. Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels;Alting;Food Hydrocolloids,2003
2. Protein aggregation, particle formation, characterization & rheology;Amin;Current Opinion in Colloid & Interface Science,2014
3. Thermal unfolding and refolding of β-lactoglobulin;Bhattacharjee;FEBS Journal,2000
4. Whey proteins. Handbook of food proteins;Boland,2011
5. Heat-induced denaturation, aggregation and gelation of whey proteins;Brodkorb,2016
Cited by
45 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