Structure and rheological properties of acid-induced egg white protein gels
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference39 articles.
1. Formation of disulfide bonds in acid-induced gels of preheated whey protein isolate;Alting;Journal of Agricultural and Food Chemistry,2000
2. Acid-induced cold gelation of globular proteins: Effects of protein aggregates characteristics and disulfide bonding on rheological properties;Alting;Journal of Agricultural and Food Chemistry,2004
3. Comparison of three liquid chromatographic methods for egg-white protein analysis;Awadé;Journal of Chromatography B,1999
4. Ca2+-induced gelation of pre-heated whey protein isolate;Barbut;Journal of Food Science,1993
5. Influence of the ionic strength on the heat-induced aggregation of the globular protein β-lactoglobulin at pH 7;Baussay;International Journal of Biological Macromolecules,2004
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