A New Multistep Ca2+-Induced Cold Gelation Process for β-Lactoglobulin
Author:
Affiliation:
1. Food Physics Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV 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/jf0261396
Reference33 articles.
1. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
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