Enzyme-induced gelation of whey proteins: Effect of protein denaturation
- 1 January 1997
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 7 (1) , 71-78
- https://doi.org/10.1016/s0958-6946(96)00043-x
Abstract
No abstract availableThis publication has 27 references indexed in Scilit:
- Structural and mechanical properties of biopolymer gelsPublished by Springer Nature ,2005
- Effects of Limited Proteolysis on Gelation and Gel Properties of Whey Protein IsolateJournal of Dairy Science, 1995
- Factors Affecting the Denaturation and Aggregation of Whey Proteins in Heated Whey Protein Concentrate MixturesJournal of Dairy Science, 1995
- Ca2+‐Induced Gelation of Pre‐heated Whey Protein IsolateJournal of Food Science, 1993
- Interactions of .alpha.-lactalbumin and bovine serum albumin with .beta.-lactoglobulin in thermally induced gelationJournal of Agricultural and Food Chemistry, 1993
- Gels and gelling of globular proteinsTrends in Food Science & Technology, 1993
- Gelation and Emulsification Properties of Partially Insolubilized Whey Protein ConcentratesJournal of Food Science, 1992
- Gelation of Commercial Whey Protein Concentrates: Effect of Removal of Low-Molecular-Weight ComponentsJournal of Food Science, 1992
- The kinetics of milk coagulation: IV. The kinetics of the gel-firming processBiotechnology & Bioengineering, 1987
- Nomenclature of Proteins of Cow's Milk: Fifth RevisionJournal of Dairy Science, 1984