Cold Gelation of β‐lactoglobulin in the Presence of Iron
- 1 March 2002
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 67 (2), 586-595
- https://doi.org/10.1111/j.1365-2621.2002.tb10643.x
Abstract
No abstract availableKeywords
This publication has 39 references indexed in Scilit:
- Correlation between drug release kinetics from proteineous matrices and protein folding: elasticity and compressibility studyJournal of Controlled Release, 2000
- Factors Determining Fracture Stress and Strain of Fine-Stranded Whey Protein GelsJournal of Agricultural and Food Chemistry, 1998
- Des médicaments libérés sur commandeBiofutur, 1997
- Effects of Calcium and Magnesium Ions on Aggregation of Whey Protein Isolate and Its Effect on Foaming PropertiesJournal of Agricultural and Food Chemistry, 1994
- Polymer and Ion Concentration Effects on Gellan Gel Strength and StrainJournal of Food Science, 1994
- Microcentrifuge‐Based Method for Measuring Water‐Holding of Protein GelsJournal of Food Science, 1993
- Thermal gelation of globular proteins: influence of protein conformation on gel strengthJournal of Agricultural and Food Chemistry, 1991
- Mechanism of urea-induced whey protein gelationJournal of Agricultural and Food Chemistry, 1990
- Comparison of two methods for stress relaxation data presentation of solid foodsRheologica Acta, 1983
- THE EFFECT OF DIALYSIS ON HEAT-INDUCED GELATION OF WHEY PROTEIN CONCENTRATEJournal of Food Processing and Preservation, 1978