Specific Disulfide Bond in ?-Lactalbumin Infiuences Heat- Induced Gelation of ?-Lactalbumin-Ovalbumin-Mixed Gels-Reference-Cited by-同舟云学术

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Specific Disulfide Bond in ?-Lactalbumin Infiuences Heat- Induced Gelation of ?-Lactalbumin-Ovalbumin-Mixed Gels

Published:1996-03 Issue:2 Volume:61 Page:281-285
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LEGOWO ANANG MOHAMAD,IMADE TAMOTSU,YASUDA YUKINORI,OKAZAKI KATSUICHIRO,HAYAKAWA SHIGERU

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb14176.x/fullpdf

Reference33 articles.

1. Ca2+-Induced Gelation of Pre-heated Whey Protein Isolate

2. Progel and gel formation and reversibility of gelation of whey, soybean, and albumen protein gels

3. Counting integral numbers of amino acid residues per polypeptide chain

Cited by 9 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. Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure;International Journal of Food Science;2021-09-22

2. Heat-Induced Gelation Mechanism of Blood Plasma Modulated by Cysteine;Journal of Food Science;2015-02-10

3. Stability of Whey Proteins during Thermal Processing: A Review;Comprehensive Reviews in Food Science and Food Safety;2014-10-20

4. Heat-induced denaturation/aggregation of porcine plasma and its fractions studied by FTIR spectroscopy;Food Hydrocolloids;2012-05

5. Structure–functionality relationships of porcine plasma proteins probed by FTIR spectroscopy and texture analysis;Food Hydrocolloids;2008-05

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