登录 注册 会员服务 联系我们

Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior

  • Published:2017-02 Issue: Volume:63 Page:696-704
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Spotti Maria Julia,Tarhan Özgür,Schaffter Sam,Corvalan Carlos,Campanella Osvaldo H.

Funder

The National Scientific and Technical Research Council (CONICET)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Handbook of mathematical functions with formulas, graphs, and mathematical tables;Abramowitz,1964

2. Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels;Alting;Food Hydrocolloids,2003

3. Rheological characterization of amaranth protein gels;Avanza;Food Hydrocolloids,2005

4. Gelation of β-lactoglobulin in the presence of propylene glycol alginate: Kinetics and gel properties;Baeza;Colloids and Surfaces B: Biointerfaces,2003

5. Temperature dependence of the hydrophobic interaction in protein folding;Baldwin;Proceedings of the National Academy of Sciences USA,1986
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