Effect of calcium chloride on the structure and in vitro hydrolysis of heat induced whey protein and wheat starch composite gels-Reference-Cited by-同舟云学术

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Effect of calcium chloride on the structure and in vitro hydrolysis of heat induced whey protein and wheat starch composite gels

Published:2014-12 Issue: Volume:42 Page:260-268
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yang Natasha,Luan Jie,Ashton John,Gorczyca Elisabeth,Kasapis Stefan

Funder

Australian Research Council's Linkage Projects funding scheme

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

1. Effects of salts on the gelatinization and rheological properties of sago starch;Ahmad;Journal of Agricultural and Food Chemistry,1999

2. Effects of calcium level on the structure of pre-heated whey protein isolate gels;Barbut;LWT – Food Science and Technology,1995

3. Binding of bivalent cations to α-lactalbumin and β-lactoglobulin: effects of pH and ionic strength;Baumy;Le Lait,1988

4. Amylases, α and β;Bernfeld,1955

5. Effect of enzymatic hydrolysis on native starch granule structure;Blazek;Biomacromolecules,2010

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