α-Lactalbumin/к-casein coassembly with different intermediates of β-lactoglobulin during heat-induced fibril formation-Reference-Cited by-同舟云学术

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α-Lactalbumin/к-casein coassembly with different intermediates of β-lactoglobulin during heat-induced fibril formation

Published:2021-06 Issue: Volume:70 Page:102705
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Gao Yu-Zhe,Xu Hong-Hua,Guan Chen,Guo Rui-Chi,Yang Xiao-Tong,Ma Cai-Hong,Shao Mei-Li

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference36 articles.

1. Peptides are building blocks of heat-induced fibrillar protein aggregates of β-lactoglobulin formed at pH 2;Akkermans;Biomacromolecules,2008

2. Separation and characterization of β-lactoglobulin and α-lactalbumin from whey and whey protein preparations;Alomirah;International Dairy Journal,2004

3. Physical and chemical interactions in cold gelation of food proteins;Alting;Journal of Agricultural and Food Chemistry,2002

4. Determination of SH-and SS-groups in some food proteins using ellman’s reagent;Beveridge;Journal of Food Science,1974

5. Spontaneous assembly and induced aggregation of food proteins;Bouhallab;Advances in Polymer Science,2014

Cited by 2 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. Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability;Food Hydrocolloids;2023-02

2. Effect of CaCl2 on 2 heat-induced whey protein concentrate fibrillation pathways: Spontaneous and nuclear induction;Journal of Dairy Science;2022-07

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