Influence of ph and sodium chloride on the high pressure-induced gel formation of a whey protein concentrate-Reference-Cited by-同舟云学术

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Influence of ph and sodium chloride on the high pressure-induced gel formation of a whey protein concentrate

Published:1997-11 Issue:3 Volume:60 Page:417-424
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Van Camp J.,Messens W.,Clément J.,Huyghebaert A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Assay of proteins in the presence of interfering materials;Bensadoum;Anal. Biochem.,1976

2. Factors affecting molecular characteristics of whey protein gelation;Boye;Int. Dairy J.,1995

3. Amino acids, peptides, and proteins;Cheftel,1985

4. Protein-water interactions and functional properties;Chou;JAOCS,1979

5. Compressibility of water;Crum,1991

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