Effects of thiol reagents and ethanol on strength of whey protein gels
- 31 December 1988
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 2 (6) , 467-475
- https://doi.org/10.1016/s0268-005x(88)80046-8
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Gelation of β‐Lactoglobulin: Effects of Sodium Chloride and Calcium Chloride on the Rheological and Structural Properties of GelsJournal of Food Science, 1988
- Contribution of Hydrophobicity, Net Charge and Sulfhydryl Groups to Thermal Properties of OvalbuminCanadian Institute of Food Science and Technology Journal, 1985
- Forces Involved in Soy Protein Gelation: Effects of Various Reagents on the Formation, Hardness and Solubility of Heat‐Induced Gels Made from 7S, 11S, and Soy IsolateJournal of Food Science, 1985
- Prediction of the Strength of Whey Protein Gels Based on CompositionJournal of Food Science, 1985
- Effects of Various Heat Treatments on Structure and Solubility of Whey ProteinsJournal of Dairy Science, 1984
- Progel and gel formation and reversibility of gelation of whey, soybean, and albumen protein gelsJournal of Agricultural and Food Chemistry, 1984
- ELECTRON MICROSCOPY OF NETWORK STRUCTURES IN THERMALLY‐INDUCED GLOBULAR PROTEIN GELSInternational Journal of Peptide and Protein Research, 1981
- Gelation of reconstituted whey powders by heatJournal of the Science of Food and Agriculture, 1980
- Multiple regression and response surface analysis of the effects of calcium chloride and cysteine on heat-induced whey protein gelationJournal of Agricultural and Food Chemistry, 1979
- Introductory lectureFaraday Discussions of the Chemical Society, 1974