Effect of sodium triphosphate on particle size of heat-induced whey protein concentrate aggregates-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of sodium triphosphate on particle size of heat-induced whey protein concentrate aggregates

Published:2018-09-07 Issue:7 Volume:6 Page:1940-1949
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Liu Diru¹^ORCID,Cheng Jianjun²,Zhao Changhui³,Guo Mingruo²⁴

Affiliation:

1. School of Public Health; Lanzhou University; Lanzhou China

2. College of Food Science; Northeast Agricultural University; Harbin China

3. College of Food Science and Engineering; Jilin University; Changchun China

4. Department of Nutrition and Food Sciences; College of Agriculture and Life Sciences; University of Vermont; Burlington Vermont

Funder

Ministry of Science and Technology of the People's Republic of China

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.665/fullpdf

Reference41 articles.

1. Texture of nonfat yoghurt as influenced by whey protein concentrate and Gum Tragacanth as fat replacers;Aziznia;International Journal of Dairy Technology,2009

2. Influence of the ionic strength on the heat-induced aggregation of the globular protein beta-lactoglobulin at pH 7;Baussay;International Journal of Biological Macromolecules,2004

3. Physiochemical, texture properties, and the microstructure of set yogurt using whey protein-sodium tripolyphosphate aggregates as thickening agents;Cheng;Journal of the Science of Food and Agriculture,2017

4. Development of Reduced-calorie foods: Microparticulated whey proteins as fat mimetics in semi-solid food emulsions;Chung;Food Research International,2014

5. Denaturation of whey proteins as a function of heat, pH and protein concentration;Dissanayake;International Dairy Journal,2013

Cited by 5 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. Investigating changes of proteome in the bovine milk serum after retort processing using proteomics techniques;Food Science & Nutrition;2021-12-30

2. Physical-chemical properties and in vitro digestibility of phosphorylated and glycosylated soy protein isolate;LWT;2021-12

3. Polymerized Whey Protein Concentrate-Based Glutathione Delivery System: Physicochemical Characterization, Bioavailability and Sub-Chronic Toxicity Evaluation;Molecules;2021-03-24

4. Gel properties of salty liquid whole egg as affected by preheat treatment;Journal of Food Science and Technology;2019-10-03

5. Degradability of chitosan micro/nanoparticles for pulmonary drug delivery;Heliyon;2019-05

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3