Physical and chemical interactions in pH-induced aggregation and gelation of whey proteins-Reference-Cited by-同舟云学术

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Physical and chemical interactions in pH-induced aggregation and gelation of whey proteins

Published: Issue: Volume: Page:49-57
ISSN:2042-0625
Container-title:Food Colloids, Biopolymers and Materials
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Author:

Altinǵ Aron C.,Hamer Rob J.,de Kruif Cees G.,de Jongh Harmen H. J.,Simons Jan-Willem F. A.,Visschers Ronald W.

Publisher

Royal Society of Chemistry

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing;Food Hydrocolloids;2019-10

2. The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated;Food Hydrocolloids;2016-03

3. Study on the Rheological Properties and Volatile Release of Cold-Set Emulsion-Filled Protein Gels;Journal of Agricultural and Food Chemistry;2014-11-17

4. Phase separation driven by aggregation can be reversed by elasticity in gelling mixtures of polysaccharides and proteins;Soft Matter;2011

5. Characterization of cold-set gels produced from heated emulsions stabilized by whey protein;International Dairy Journal;2009-12

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