Effect of temperature, calcium and protein concentration on aggregation of whey protein isolate: Formation of gel-like micro-particles-Reference-Cited by-同舟云学术

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Effect of temperature, calcium and protein concentration on aggregation of whey protein isolate: Formation of gel-like micro-particles

Published:2015-12 Issue: Volume:51 Page:8-15
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Ni Yingzhou,Wen Lijie,Wang Lei,Dang Yali,Zhou Peng,Liang Li

Funder

National Natural Science Foundation of China

State Key Laboratory of Food Science and Technology, Jiangnan University

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference43 articles.

1. Salt-induced gelation of globular protein aggregates: structure and kinetics;Ako;Biomacromolecules,2010

2. Effect of pH on the fractionation of whey proteins with a ceramic ultrafiltration membrane;Almecija;Journal of Membrane Science,2007

3. Cold-set globular protein gel: interactions, structure and rheology as a function of protein concentration;Alting;Journal of Agricultural and Food Chemistry,2003

4. Ca2+-induced gelation of pre-heated whey protein isolate;Barbut;Journal of Food Science,1993

5. Thermal unfolding and refolding of β-lactoglobulin. An intrinsic and extrinsic fluorescence study;Bhattacharjee;European Journal of Biochemistry,2000

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