Protein–protein interactions of a whey–pea protein co‐precipitate-Reference-Cited by-同舟云学术

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Protein–protein interactions of a whey–pea protein co‐precipitate

Published:2021-06-08 Issue:11 Volume:56 Page:5777-5790
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Kristensen Heidi Thorgaard¹^ORCID,Christensen Mette²^ORCID,Hansen Mikka Stenholdt²^ORCID,Hammershøj Marianne¹³^ORCID,Dalsgaard Trine Kastrup¹³⁴^ORCID

Affiliation:

1. Department of Food Science Aarhus University Agro Food Park 48 Aarhus N 8200 Denmark

2. Arla Innovation Centre Arla Foods Amba Agro Food Park 19 Aarhus N 8200 Denmark

3. iFOOD Aarhus University Centre for Innovative Food Research Aarhus C 8000 Denmark

4. CBIO Aarhus University Centre for Circular Bioeconomy Aarhus C 8000 Denmark

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15165

Reference63 articles.

1. Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH

2. Preparation, characterization and properties of whey-soy proteins co-precipitates

3. Thermal stability of β-lactoglobulins A and B: effect of SDS, urea, cysteine and N-ethylmaleimide

4. Determination of protein secondary structure in solution by vacuum ultraviolet circular dichroism

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

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1. Effects of mixing ratio on physicochemical, structural properties and application in lycopene-loaded emulsions of blends of whey protein and pea protein;Food Chemistry;2025-01

2. The role of the 7S/11S globulin ratio in the gelling properties of mixed β-lactoglobulin/pea proteins systems;Food Hydrocolloids;2024-11

3. Milk proteins: chemistry, functionality and diverse industrial applications;Cogent Food & Agriculture;2024-07-17

4. The potential of coextraction as an emerging trend in the development of new functional food ingredients;eFood;2024-03-15

5. Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties;International Journal of Dairy Technology;2023-10-02

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