Casein glycomacropeptide pH-driven self-assembly and gelation upon heating-Reference-Cited by-同舟云学术

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Casein glycomacropeptide pH-driven self-assembly and gelation upon heating

Published:2011-07 Issue:5 Volume:25 Page:860-867
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Martinez María J.,Farías María E.,Pilosof Ana M.R.

Funder

Universidad de Buenos Aires

Universidad Nacional de Luján

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference21 articles.

1. Viscoelastic properties of mixed dairy gels;Aguilera;Food Research International,1993

2. Biological activities of bovine glycomacropeptide;Brody;British Journal of Nutrition,2000

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

4. Burton, J., & Skudder, P. J. (1987). Whey proteins. UK patent application GB 2188526 A1.

5. Profiling of genetic variants of bovine κ-casein macropeptide by electrophoretic and chromatographic techniques;Coolbear;International Dairy Journal,1996

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