Heat-Induced Aggregation of Whey Proteins: Comparison of Cheese WPC with Acid WPC and Relevance of Mineral Composition-Reference-Cited by-同舟云学术

Heat-Induced Aggregation of Whey Proteins: Comparison of Cheese WPC with Acid WPC and Relevance of Mineral Composition

Published:2002-06-26 Issue:16 Volume:50 Page:4674-4681
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Havea Palatasa¹,Singh Harjinder¹,Creamer Lawrence K.¹

Affiliation:

1. Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11222, Palmerston North, New Zealand, and Food Science, Fonterra Research Centre (formerly New Zealand Dairy Research Institute), Private Bag 11029, Palmerston North, New Zealand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011583e

Reference32 articles.

1. Influence of pH and ionic environment on thermal aggregation of whey proteins

2. Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions

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