Calcium Effects on the Functionality of a Modified Whey Protein Ingredient-Reference-Cited by-同舟云学术

Calcium Effects on the Functionality of a Modified Whey Protein Ingredient

Published:2007-11-27 Issue:26 Volume:55 Page:10932-10940
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Clare Debra A.¹,Lillard S. John¹,Ramsey Sharon R.¹,Amato Penny M.¹,Daubert Christopher R.¹

Affiliation:

1. Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina 27695-7624

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071613z

Reference31 articles.

1. Rheological and Physical Properties of Derivitized Whey Protein Isolate Powders

2. RHEOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF DERIVATIZED WHEY PROTEIN CONCENTRATE POWDERS

3. Emulsifying and Foaming Properties of a Derivatized Whey Protein Ingredient

4. Hudson, H. M.; Daubert, C. R.; Foegeding, E. A.Thermal and pH stable protein thickening agent and method of making the same. U.S. Patent 6,261,624,2001.

5. Mineral salt effects on whey protein gelation

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