pH-induced cold gelation of caseinglycomacropeptide emulsions-Reference-Cited by-同舟云学术

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pH-induced cold gelation of caseinglycomacropeptide emulsions

Published:2019-02 Issue: Volume:87 Page:805-813
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Morales R.,Martinez M.J.,Pilosof A.M.R.

Funder

Universidad de Buenos Aires

Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference63 articles.

1. The emerging role of dairy proteins and bioactive peptides in nutrition and health dietary proteins in the regulation of food intake and body weight in humans;Aimutis;Journal of Nutrition,2004

2. Interfacial rheological properties of adsorbed protein layers and surfactants: A review;Bos;Advances in Colloid and Interface Science,2001

3. Characterization and acid-induced gelation of butter oil emulsions produced from heated whey protein dispersions;Boutin;International Dairy Journal,2007

4. Biological activities of bovine glycomacropeptide;Brody;British Journal of Nutrition,2000

Cited by 6 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. Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies;Comprehensive Reviews in Food Science and Food Safety;2024-05

2. Characterization and determination of casein glycomacropeptide in dairy products by UHPLC–MS/MS based on its characteristic peptide;Food Chemistry;2024-01

3. Superhydrophobic conjugated porous organic polymer coated polyurethane sponge for efficient oil/water separation;Journal of Porous Materials;2022-01-06

4. Biological, functional and nutritional properties of caseinomacropeptide from sweet whey;Critical Reviews in Food Science and Nutrition;2021-11-22

5. Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum;International Journal of Biological Macromolecules;2020-08

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