Combined Effect of pH and Temperature during Electroreduction of Whey Proteins
- 1 January 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (1), 101-107
- https://doi.org/10.1021/jf9602434
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteinsJournal of Agricultural and Food Chemistry, 1995
- Electrochemical coagulation of whey proteinInternational Journal of Dairy Technology, 1994
- ELECTRODIALYSIS of WHEY PERMEATES and RETENTATES OBTAINED BY ULTRAFILTRATIONJournal of Food Process Engineering, 1994
- Gelation of bovine serum albumin and β-lactoglobulin; effects of pH, salts and thiol reagentsFood Chemistry, 1991
- Changes in physical and chemical parameters associated with quality and postharvest ripening of Harvester peachesJournal of Agricultural and Food Chemistry, 1989
- Sulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolateJournal of Agricultural and Food Chemistry, 1989
- Texture characteristics, protein solubility, and sulfhydryl group/disulfide bond contents of heat-induced gels of whey protein isolateJournal of Agricultural and Food Chemistry, 1988
- Les propriétés fonctionnelles des protéines laitières et leur améliorationLe Lait, 1982
- Demineralization of whey by means of ion exchange and electrodialysisInternational Journal of Dairy Technology, 1980
- A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye bindingAnalytical Biochemistry, 1976