Heat‐Induced Changes in the Proteins of Whey Protein Concentrate
- 1 January 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (1) , 47-56
- https://doi.org/10.1111/j.1365-2621.1983.tb14786.x
Abstract
No abstract availableThis publication has 24 references indexed in Scilit:
- ACCURACY AND SPECIFICITY OF THE DINITROBENZENESULFONATE METHODS FOR AVAILABLE LYSINE IN PROTEINSJournal of Food Science, 1980
- Thermal denaturation of α-lactalbumin and β-lactoglobulin in cheese whey: effect of total solids concentration and pHJournal of Dairy Research, 1979
- Whey protein denaturation in heated milk and cheese wheyJournal of Dairy Research, 1979
- Rapid method for the determination of lysine in cereal grains without hydrolysisAnalytical Biochemistry, 1975
- DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENTJournal of Food Science, 1974
- Rapid micro Kjeldahl digestion of cereal grains and other biological materialsAnalytical Biochemistry, 1973
- Spectrophotometric cysteine analysisJournal of Agricultural and Food Chemistry, 1972
- The Binding of Calcium Ions by β-Lactoglobulin Both before and after Aggregation by Heating in the Presence of Calcium IonsJournal of the American Chemical Society, 1957
- The Interactions of Proteins and Synthetic DetergentsAdvances in Protein Chemistry, 1948
- Studies on Protein Denaturation. I. Electrophoretic Study Kinetics at Neutrality of Heat Denaturation of β-Lactoglobulin1Journal of the American Chemical Society, 1945