Author:
Cavallieri Angelo Luiz Fazani,Costa-Netto Antonio Paulino,Menossi Marcelo,Da Cunha Rosiane Lopes
Reference32 articles.
1. Physical and Chemical Interactions in Cold Gelation of Food Proteins
2. Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels
3. AOAC, Official Methods of Analysis of AOAC International, Association of Official Analytical Chemists, Patricia Cunniff, Gaithersburg, USA, 1997.
4. Barbut S., Determining water and fat holding, in: Hall G.M. (Ed.), Methods of testing prote in functionality, Chapman & Hall, London, 1996, pp. 187–225.
5. The effect of the glucono-δ-lactone/caseinate ratio on sodium caseinate gelation
Cited by
38 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