Whey Protein Structure and Denaturation and Interactions with Other Food Components-Reference-Cited by-同舟云学术

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Whey Protein Structure and Denaturation and Interactions with Other Food Components

Published:2019-02-01 Issue: Volume: Page:67-101
ISSN:
Container-title:Whey Protein Production, Chemistry, Functionality, and Applications
language:
Short-container-title:

Author:

Wang Cuina¹,Guo Mingruo²³

Affiliation:

1. Department of Food Science, College of Food Science and Engineering; Jilin University; Changchun People's Republic of China

2. Department Nutrition and Food Sciences; University of Vermont; Burlington USA

3. College of Food Science; Northeast Agriculture University; Harbin People's Republic of China

Publisher

John Wiley & Sons, Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781119256052.ch4/fullpdf

Reference163 articles.

1. Rheological, thermal and microstructural properties of whey protein-cassava starch gels;Aguilera;Journal of Food Science,1996

2. Determination of kinetics of gelation of whey protein and cassava starch by oscillatory rheometry;Aguilera;Food Research International,1997

3. Whey protein-maltodextrin conjugates as emulsifying agents: an alternative to gum arabic;Akhtar;Food Hydrocolloids,2007

4. Formation of disulfide bonds in acid-induced gels of preheated whey protein isolate;Alting;Journal of Agricultural and Food Chemistry,2000

5. Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels;Alting;Food Hydrocolloids,2003

Cited by 3 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. Extraction of Bioactive Peptides from Whey Proteins by Conventional and Novel Technologies;Milk Proteins - Technological Innovations, Nutrition, Sustainability and Novel Applications [Working Title];2024-06-12

2. How does ultrasound‐assisted ionic liquid treatment affect protein? A comprehensive review of their potential mechanisms, safety evaluation, and physicochemical and functional properties;Comprehensive Reviews in Food Science and Food Safety;2023-12-13

3. The Scope of Biopolymers in Food Industry;Biopolymers;2022

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