Gel Properties of Whey Protein Concentrates as Influenced by Ionized Calcium
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb08204.x/fullpdf
Reference40 articles.
1. Calcium ion activities of cooled and aged reconstituted and recombined milks
2. Ca2+-Induced Gelation of Pre-heated Whey Protein Isolate
3. Gelation and Emulsification Properties of Partially Insolubilized Whey Protein Concentrates
4. Insolubilized Whey Protein Concentrate and/or Chicken Salt-Soluble Protein Gel Properties
Cited by 15 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels;Food Chemistry;2022-06
2. Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin;Food Chemistry;2021-09
3. Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions;Food Hydrocolloids;2020-05
4. Practical consequences of calcium addition to and removal from milk and milk products;International Journal of Dairy Technology;2014-12-15
5. On the usage of acoustic properties combined with an artificial neural network – A new approach of determining presence of dairy fouling;Journal of Food Engineering;2011-04
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3