Effect of Cysteine on Lowering Protein Aggregation and Subsequent Hardening of Whey Protein Isolate (WPI) Protein Bars in WPI/Buffer Model Systems
Author:
Affiliation:
1. Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf100743z
Reference34 articles.
1. Soy versus whey protein bars: Effects on exercise training impact on lean body mass and antioxidant status
2. Nutrition Bar Containing Ingredients Beneficial for Heart Health Improves LDL-Cholesterol Levels
3. Moisture-Induced Aggregation of Whey Proteins in a Protein/Buffer Model System
4. Effects of Moisture-Induced Whey Protein Aggregation on Protein Conformation, the State of Water Molecules, and the Microstructure and Texture of High-Protein-Containing Matrix
5. Interactions between α-Lactalbumin and β-Lactoglobulin in the Early Stages of Heat Denaturation
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