Heat-Induced Aggregation of Whey Proteins in Aqueous Solutions below Their Isoelectric Point-Reference-Cited by-同舟云学术

Heat-Induced Aggregation of Whey Proteins in Aqueous Solutions below Their Isoelectric Point

Published:2014-01-08 Issue:3 Volume:62 Page:733-741
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cornacchia Leonardo¹,Forquenot de la Fortelle Cécile¹²,Venema Paul²

Affiliation:

1. Nutricia Research, Uppsalalaan 12, 3584 CT Utrecht, The Netherlands

2. Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf404456q

Reference50 articles.

1. Whey and whey proteins—From ‘gutter-to-gold’

2. Optimal protein intake in the elderly

3. Ingredients and pH are Key to Clear Beverages that Contain Whey Protein

4. Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins

5. Preliminary stages of fouling from whey protein solutions

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