The effect of various pH values on foaming properties of whey protein preparations-Reference-Cited by-同舟云学术

The effect of various pH values on foaming properties of whey protein preparations

Published:2020-04-16 Issue:4 Volume:73 Page:683-694
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Nastaj Maciej¹^ORCID,Sołowiej Bartosz G¹^ORCID

Affiliation:

1. Department of Milk Technology and Hydrocolloids Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin Skromna 8 Lublin 20‐704 Poland

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12705

Reference39 articles.

1. Kinetics of the Irreversible Thermal Denaturation and Disulfide Aggregation of α-Lactalbumin in Milk Samples of Various Concentrations

2. Fractality of Globular Protein Aggregates: From the Molecular to the Microscopic Level

3. Functional properties of whey proteins as affected by dynamic high-pressure treatment

4. Thermal denaturation of mixtures of α-lactalbumin and β-lactoglobulin: a differential scanning calorimetric study

5. Creation and characterisation of aerated food products

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