Inhibition and Promotion of Heat-Induced Gelation of Whey Proteins in the Presence of Calcium by Addition of Sodium Caseinate
Author:
Affiliation:
1. IMMM, Université du Maine, IMMM UMR-CNRS, 72085 Le Mans Cedex 9, France
2. Food Science and Technology Department, Nestec Ltd, Nestlé Research Center, P.O. Box 44, CH-1000 Lausanne 26, Switzerland
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.biomac.6b01322
Reference36 articles.
1. Molecular Chaperone-like Properties of an Unfolded Protein, αs-Casein
2. Heat-induced aggregation of whey proteins in the presence of κ-casein or sodium caseinate
3. Interaction between β-Casein and Whey Proteins As a Function of pH and Salt Concentration
4. The characteristics of heat-induced aggregates formed by mixtures of β-lactoglobulin and β-casein
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