High-pH gelation of whey protein isolate-Reference-Cited by-同舟云学术

High-pH gelation of whey protein isolate

Published:2001-03 Issue:3 Volume:36 Page:331-334
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Mleko Stanislaw

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2001.t01-1-00459.x/fullpdf

Reference11 articles.

1. AOAC (1984 ).Official Methods of Analysis. 14th edn. Arlington, VA: Association of Official Analytical Chemists.

2. D.D. Hamann (1983 ). Structural failure in solid foods . In:Physical Properties of Food(edited by M. Peleg & E. Bagley). P. 351-376. Westport: AVI Publishing Co.

3. M.A.M. Hoffmann (1996 ). beta-Lactoglobulin: denaturation and aggregation . PhD Thesis. Universiteit Utrecht.

4. Modifications Occur at Different Structural Levels During the Heat Denaturation of beta-Lactoglobulin

5. Mineral salt effects on whey protein gelation

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