Influence of chaperone-like activity of caseinomacropeptide on the gelation behaviour of whey proteins at pH 6.4 and 7.2.-Reference-Cited by-同舟云学术

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Influence of chaperone-like activity of caseinomacropeptide on the gelation behaviour of whey proteins at pH 6.4 and 7.2.

Published:2021-03 Issue: Volume:112 Page:106249
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gaspard Sophie J.,Sharma Prateek,Fitzgerald Ciarán,Tobin John T.,O’Mahony James A.,Kelly Alan L.,Brodkorb André

Funder

Dairy Levy Research Trust

Teagasc Walsh Fellowship Scheme

EU Horizon 2020 Research and Innovation Programme

Marie Skłodowska-Curie

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Development and characterization of lactoferrin-GMP nanohydrogels: Evaluation of pH, ionic strength and temperature effect;Bourbon;Food Hydrocolloids,2015

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

3. Caseinomacropeptide modifies the heat-induced denaturation–aggregation process of β-lactoglobulin;Croguennec;International Dairy Journal,2014

4. Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation;Gaspard;International Dairy Journal,2017

5. Heat-induced aggregation of whey proteins in the presence of κ-casein or sodium caseinate;Guyomarc'h;Food Hydrocolloids,2009

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4. Development of methodology for assessing flowability of milk protein powders using shear failure testing device;Journal of Food Engineering;2023-07

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