Rheological and Functional Properties of Whey Protein Concentrate and β-Lactoglobulin and α-Lactalbumin Rich Fractions-Reference-Cited by-同舟云学术

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Rheological and Functional Properties of Whey Protein Concentrate and β-Lactoglobulin and α-Lactalbumin Rich Fractions

Published:2007-06-15 Issue:3 Volume:2 Page:196-206
ISSN:1811-9743
Container-title:International Journal of Dairy Science
language:
Short-container-title:International J. of Dairy Science

Author:

. S. El-Shibiny,. A.F. Farrag,. G. El-Garawany,. F.M. Assem

Publisher

Science Alert

Subject

Animal Science and Zoology,Food Animals

Link

https://www.scialert.net/fulltext/?doi=ijds.2007.196.206&org=10

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

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2. Functional Properties of Egg White Protein and Whey Protein in the Presence of Bioactive Chicken Trachea Hydrolysate and Sodium Chloride;Sustainability;2022-12-14

3. Tryptophan front-face fluorescence and functional properties of whey: A preliminary study;LWT;2022-06

4. Influence of high intensity ultrasound on microbial reduction, physico-chemical characteristics and fermentation of sweet whey;Innovative Food Science & Emerging Technologies;2015-02

5. From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review;Journal of Food Engineering;2012-12

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