Influence of moderate electric fields on gelation of whey protein isolate-Reference-Cited by-同舟云学术

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Influence of moderate electric fields on gelation of whey protein isolate

Published:2015-01 Issue: Volume:43 Page:329-339
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Rodrigues Rui M.,Martins Artur J.,Ramos Oscar L.,Malcata F. Xavier,Teixeira José A.,Vicente António A.^ORCID,Pereira Ricardo N.^ORCID

Funder

Fundação para a Ciência e Tecnologia (FCT, Portugal)

Programa Operacional Regional do Norte (ON.2 – O Novo Norte), QREN, FEDER

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference71 articles.

1. Effect of ultra-high-temperature steam injection processing on sulfur-containing amino-acids in milk;Aboshama;Journal of Dairy Science,1977

2. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema;Journal of Dairy Research,2003

3. Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk;Anema;Journal of Agricultural and Food Chemistry,1996

4. Stability parameters for beta-lactoglobulin thermal dissociation and unfolding in phosphate buffer at pH 7.0;Apenten;Food Hydrocolloids,2002

5. Static and dynamic scattering of β-lactoglobulin aggregates formed after heat-induced denaturation at pH 2;Aymard;Macromolecules,1999

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