Effect of chitosan on the heat stability of whey protein solution as a function of pH
Author:
Affiliation:
1. Department of Food Science; University of Guelph; Guelph Ontario N1G2W1 Canada
2. School of Food Science and Technology; Hunan Agricultural University; Hunan 410128 People's Republic of China
Funder
‘1515 Talents Program’ of the Hunan Agricultural University
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7904/fullpdf
Reference25 articles.
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2. Formation of soluble whey protein aggregates and their stability in beverages;Ryan;Food Hydrocolloids,2015
3. Sulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolate;Shimada;J Agric Food Chem,1989
4. Molecular mass distributions of heat-induced β-lactoglobulin aggregates;Hoffmann;J Agric Food Chem,1997
5. Characterization of soluble aggregates from whey protein isolate;Kazmierski;Food Hydrocolloids,2003
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