Fibril Assemblies in Aqueous Whey Protein Mixtures-Reference-Cited by-同舟云学术

Fibril Assemblies in Aqueous Whey Protein Mixtures

Published:2006-05-13 Issue:12 Volume:54 Page:4229-4234
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bolder Suzanne G.¹,Hendrickx Hanneke¹,Sagis Leonard M. C.¹,van der Linden Erik¹

Affiliation:

1. DMV International b.v., P.O. Box 13, 5460 BA Veghel, The Netherlands, and 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/jf060606s

Reference36 articles.

1. Static and Dynamic Scattering of β-Lactoglobulin Aggregates Formed after Heat-Induced Denaturation at pH 2

2. Verheul, M.Aggregation and gelation of whey proteins; Rheology Group, Universiteit Twente: Enschede, 1997; p 153.

3. A New Multistep Ca2+-Induced Cold Gelation Process for β-Lactoglobulin

4. Gels at Extremely Low Weight Fractions Formed by Irreversible Self-Assembly of Proteins

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