Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible Films
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb04625.x/fullpdf
Reference25 articles.
1. Stabilization Energies of Protein Conformation
2. Ca2+-Induced Gelation of Pre-heated Whey Protein Isolate
3. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
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