Viscoelasticity and Protein Interactions of Hybrid Gels Produced from Potato and Whey Protein Isolates-Reference-Cited by-同舟云学术

Viscoelasticity and Protein Interactions of Hybrid Gels Produced from Potato and Whey Protein Isolates

Published:2021-07-19 Issue:7 Volume:1 Page:1304-1315
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Andlinger David J.¹^ORCID,Rampp Lena¹,Tanger Caren¹^ORCID,Kulozik Ulrich¹

Affiliation:

1. Chair of Food and Bioprocess Engineering, TUM School of Life Science, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany

Funder

Allianz Industrie Forschung

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00163

Reference46 articles.

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3. Characterization and Isolation of Intermediates in β-Lactoglobulin Heat Aggregation at High pH

4. Effect of pH on the reaction mechanism of thermal denaturation and aggregation of bovine β-lactoglobulin

5. Characterization of Heat-Set Gels from RuBisCO in Comparison to Those from Other Proteins

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