Physical and Chemical Interactions in Cold Gelation of Food Proteins-Reference-Cited by-同舟云学术

Physical and Chemical Interactions in Cold Gelation of Food Proteins

Published:2002-07-01 Issue:16 Volume:50 Page:4682-4689
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,de Jongh Harmen H. J.¹,Visschers Ronald W.¹,Simons Jan-Willem F. A.¹

Affiliation:

1. Wageningen Centre for Food Sciences, Diedenweg 20, 6700 AN Wageningen, The Netherlands; NIZO Food Research, P.O. Box 20, 6710 BA, Ede, The Netherlands; Wageningen University and Research Centre, Wageningen, The Netherlands; and TNO Nutrition and Food Research, Zeist, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011657m

Reference28 articles.

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

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

3. Skim Milk Acidification

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