Gelation of whey protein fractal aggregates induced by the interplay between added HCl, CaCl2 and NaCl-Reference-Cited by-同舟云学术

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Gelation of whey protein fractal aggregates induced by the interplay between added HCl, CaCl2 and NaCl

Published:2020-12 Issue: Volume:111 Page:104824
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Kharlamova Anna,Nicolai Taco,Chassenieux Christophe

Funder

Bba association

Le Mans University

Regional councils of Brittany and Pays de la Loire

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference34 articles.

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

2. Static and dynamic scattering of β-lactoglobulin aggregates formed after heat-induced denaturation at pH 2;Aymard;Macromolecules,1999

3. Effects of calcium level on the structure of pre-heated whey protein isolate gels;Barbut;LWT-Food Science and Technology,1995

4. Fibril assemblies in aqueous whey protein mixtures;Bolder;Journal of Agricultural and Food Chemistry,2006

5. Heat-induced denaturation, aggregation and gelation of whey proteins;Brodkorb,2016

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1. Soft matter approach for creating novel protein hydrogels using fractal whey protein assemblies as building blocks;Food Hydrocolloids;2024-02

2. Effects of CaCl2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk;Food Research International;2023-10

3. Exploring non-equilibrium processes and spatio-temporal scaling laws in heated egg yolk using coherent X-rays;Nature Communications;2023-09-11

4. Protein compactness and interaction valency define the architecture of a biomolecular condensate across scales;eLife;2023-07-20

5. Production of whey protein nanofiber as a carrier for copper entrapment;Innovative Food Science & Emerging Technologies;2022-07

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