Acid-Induced Cold Gelation of Globular Proteins: Effects of Protein Aggregate Characteristics and Disulfide Bonding on Rheological Properties-Reference-Cited by-同舟云学术

Acid-Induced Cold Gelation of Globular Proteins: Effects of Protein Aggregate Characteristics and Disulfide Bonding on Rheological Properties

Published:2004-01-15 Issue:3 Volume:52 Page:623-631
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,Weijers Mireille¹,de Hoog Els H. A.¹,van de Pijpekamp Anne M.¹,Cohen Stuart Martien A.¹,Hamer Rob J.¹,de Kruif Cornelis G.¹,Visschers Ronald W.¹

Affiliation:

1. Wageningen Centre for Food Sciences, Wageningen, The Netherlands, NIZO Food Research, Ede, The Netherlands, Wageningen University and Research Centre, Wageningen, The Netherlands, TNO Nutrition and Food Research, Zeist, The Netherlands, and Van't Hoff Laboratory, Debye Institute, University of Utrecht, Utrecht, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf034753r

Reference44 articles.

1. Ca2+-Induced Gelation of Pre-heated Whey Protein Isolate

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

3. Physical and Chemical Interactions in Cold Gelation of Food Proteins

Cited by 105 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of moderate electric fields on the structural and gelling properties of soybean protein isolate gel induced by glucono-δ-lactone;Innovative Food Science & Emerging Technologies;2024-07

2. Protein–water–protein interaction: viscosity and gelation;Functionality of Plant Proteins;2024

3. Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments;Food Hydrocolloids;2023-12

4. Microstructural evolution during acid induced gelation of cow, goat, and sheep milk probed by time-resolved (ultra)-small angle neutron scattering;Food Hydrocolloids;2023-04

5. Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation;Food Hydrocolloids;2022-10