Light-Scattering Study of the Structure of Aggregates and Gels Formed by Heat-Denatured Whey Protein Isolate and β-Lactoglobulin at Neutral pH
Author:
Affiliation:
1. INRA-BIA, BP 71627; 44316 Nantes Cedex 3, France and Polymères, Colloïdes, Interfaces, UMR CNRS Université du Maine, 72085 Le Mans cedex 9, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf063029g
Reference43 articles.
1. Nutritional and Functional Characteristics of Whey Proteins in Food Products
2. Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins
3. Globular protein gelation—theory and experiment
4. Globular protein gelation
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