Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy-Reference-Cited by-同舟云学术

Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy

Published:2023-05 Issue: Volume:138 Page:108468
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Ruifen^ORCID,Ebbesen Morten Frendø^ORCID,Glover Zachary J.^ORCID,Jæger Tanja Christine,Rovers Tijs A.M.,Svensson Birte^ORCID,Brewer Jonathan R.,Simonsen Adam Cohen^ORCID,Ipsen Richard^ORCID,Hougaard Anni Bygvrå^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

1. Factors affecting the functional properties of whey protein products: A review;Abd El-Salam;Food Reviews International,2009

2. Noninvasive particle sizing using camera-based diffuse reflectance spectroscopy;Abildgaard;Applied Optics,2016

3. Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms;Andoyo;Food Hydrocolloids,2015

4. Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation;Andoyo;Food Hydrocolloids,2014

5. Phase separation in milk protein and amylopectin mixtures;de Bont;Food Hydrocolloids,2002

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route;Food Hydrocolloids;2024-08

2. The kinetics of milk gel structure formation studies by electron microscopy;Food systems;2024-01-14

3. Food Structure as a Foundation for Food Texture;Food Texturology: Measurement and Perception of Food Textural Properties;2023-12-21