Formation of Disulfide Bonds in Acid-Induced Gels of Preheated Whey Protein Isolate-Reference-Cited by-同舟云学术

Formation of Disulfide Bonds in Acid-Induced Gels of Preheated Whey Protein Isolate

Published:2000-09-13 Issue:10 Volume:48 Page:5001-5007
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Alting Arno C.¹,Hamer Rob J.¹,de Kruif Cees G.¹,Visschers Ronald W.¹

Affiliation:

1. Wageningen Centre for Food Sciences, Wageningen, The Netherlands; NIZO Food Research, Ede, The Netherlands; Wageningen University, Wageningen, The Netherlands; and Debye Institute, University of Utrecht, Utrecht, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000474h

Reference27 articles.

1. Effects of calcium level on the structure of pre-heated whey protein isolate gels

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

3. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey

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