Gelling Properties of Heat-Denatured β-Lactoglobulin Aggregates in a High-Salt Buffer-Reference-Cited by-同舟云学术

Gelling Properties of Heat-Denatured β-Lactoglobulin Aggregates in a High-Salt Buffer

Published:2002-04-04 Issue:10 Volume:50 Page:2987-2992
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vittayanont Manee¹,Steffe James F.¹,Flegler Stanley L.¹,Smith Denise M.¹

Affiliation:

1. Department of Food Science and Human Nutrition and Center for Advanced Microscopy, Michigan State University, East Lansing, Michigan 48824-1224, and Department of Food Science and Toxicology, University of Idaho, Moscow, Idaho 83844-2201

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011410p

Reference29 articles.

1. High Pressure Promotes β-Lactoglobulin Aggregation through SH/S−S Interchange Reactions

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

3. Physical properties of cold-setting gels formed from heat-denatured whey protein isolate

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