Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration-Reference-Cited by-同舟云学术

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Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration

Published:2018-03-15 Issue:2 Volume:71 Page:446-453
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Joyce Aoife M¹,Kelly Alan L¹,O'Mahony James A¹

Affiliation:

1. School of Food and Nutritional Sciences; University College Cork; Cork Ireland

Funder

Food Institutional Research Measure (FIRM) initiative of the Irish Department of Agriculture, Food and the Marine

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12507/fullpdf

Reference43 articles.

1. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

2. Reactions kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk;Anema;Journal of Agricultural and Food Chemistry,1996

3. Heat-Induced Denaturation, Aggregation and Gelation of Whey Proteins

4. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey;Bryant;Trends in Food Science and Technology,1998

5. Influence of other whey proteins on the heat-induced aggregation of α-lactalbumin;Calvo;International Dairy Journal,1993

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