Freezing of whey protein concentrate solutions and its effect on protein functionality indicators-Reference-Cited by-同舟云学术

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Freezing of whey protein concentrate solutions and its effect on protein functionality indicators

Published:1995-01 Issue:6 Volume:5 Page:533-541
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Bhargava Arun,Jelen Pavel

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference18 articles.

1. Standards for Grades of Dry Milks Including Methods of Analysis;ADMI,1971

2. Composite blends from heat denatured and undenatured whey proteins: emulsifying properties;Britten;Int. Dairy J.,1993

3. An Investigation of the Freeze Texturization Mechanism in Food Proteins;Consolacion,1986

4. Functional properties of whey proteins;de Wit,1989

5. Antifreeze proteins: properties, mechanism of action and possible applications;Feeney;Food Technol.,1993

Cited by 13 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. Recent advances in cold plasma technology for modifications of proteins: A comprehensive review;Journal of Agriculture and Food Research;2024-06

2. Cytotoxic Lactalbumin-Oleic Acid Complexes in the Human Milk Diet of Preterm Infants;Nutrients;2021-11-30

3. Effect of ultrasonication on physicochemical and foaming properties of squid ovary powder;Food Hydrocolloids;2018-04

4. Recent approaches in physical modification of protein functionality;Food Chemistry;2016-05

5. Behavior of functional compounds during freeze concentration of tofu whey;Journal of Food Engineering;2013-06

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