Concepedia

Influence of dairy proteins on textural changes in high-protein bars

Sean A. Hogan, Valérie Chaurin, Brendan T. O’Kennedy, Phil Kelly

International Dairy Journal · 2012 · 59 citations · 23 references

DOI

Concepts

References

23

The stabilization of proteins by sucrose.

James Lee, Serge N. Timasheff · Journal of Biological Chemistry · 1981 · 1.1K citations · Full text

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Moisture migration and control in multi-domain foods

T. P. Labuza, C.R Hyman · Trends in Food Science & Technology · 1998 · 266 citations

, , +9

Moisture‐induced aggregation of lyophilized proteins in the solid state

Wei Liu, Róbert Langer, Alexander M. Klibanov · Biotechnology and Bioengineering · 1991 · 262 citations

, , +16

Secondary structural studies of bovine caseins: temperature dependence of β-casein structure as analyzed by circular dichroism and FTIR spectroscopy and correlation with micellization

Harold M. Farrell, Edward D. Wickham, Joseph Unruh et al. · Food Hydrocolloids · 2001 · 232 citations

, , +17

Texture, not flavor, determines expected satiation of dairy products

Pleunie S. Hogenkamp, Annette Stafleu, Monica Mars et al. · Appetite · 2011 · 138 citations

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