The role of non-covalent interactions in the alkaline dissolution of heat-set whey protein hydrogels made at gelation pH 2–11-Reference-Cited by-同舟云学术

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The role of non-covalent interactions in the alkaline dissolution of heat-set whey protein hydrogels made at gelation pH 2–11

Published:2019-04 Issue: Volume:89 Page:100-110
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Fan Liyuan,Ge Anlei,Chen Xiao Dong,Mercadé-Prieto Ruben

Funder

National Key Research and Development Program of China

International S&T Cooperation Program

Priority Academic Program Development (PAPD) of Jiangsu Higher Education Institution

Jiangsu Specially-Appointed Processors Program

National Natural Science Foundation of China

International Cooperation and Exchange Program

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Self-diffusion of hydrophilic poly(propyleneimine) dendrimers in poly(vinyl alcohol) solutions and gels by pulsed field gradient NMR spectroscopy;Baille;Macromolecules,2003

2. Swelling behaviour, charge and mesh size of thermal protein hydrogels as influenced by pH during gelation;Betz;Soft Matter,2012

3. Experimental study of the cleaning of surfaces fouled by whey proteins;Bird;Food and Bioproducts Processing,1991

4. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey;Bryant;Trends in Food Science & Technology,1998

5. Dairy processing handbook;Bylund,2003

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