Concepedia

Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments

Alvar Gràcia-Julià, Malika René-Trouillefou, Marianela Cortés‐Muñoz, Laetitia Picart‐Palmade, Tomás López-Pedemonte, Dominique Chevalier‐Lucia, Eliane Dumay

Food Hydrocolloids · 2007 · 113 citations · 65 references

DOI

Concepts

References

65

Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions

Juliane Floury, Anne Desrumaux, Jérémie Lardières · Innovative Food Science & Emerging Technologies · 2000 · 492 citations

, , +15

A Model for the Denaturation and Aggregation of β‐Lactoglobulin

S.P.F.M. Roefs, C. G. de Kruif · European Journal of Biochemistry · 1994 · 372 citations · Full text

, , +14

Heat-Induced Aggregation of β-Lactoglobulin:  Role of the Free Thiol Group and Disulfide Bonds

Marion Hoffmann, Peter J. J. M. van Mil · Journal of Agricultural and Food Chemistry · 1997 · 355 citations

, , +13

Sulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolate

Kazuko Shimada, J.C. Cheftel · Journal of Agricultural and Food Chemistry · 1989 · 350 citations

, , +16

Advanced dairy chemistry — 1: Proteins

T. Sørhaug, Thor Langsrud, L. Stepaniak et al. · Trends in Food Science & Technology · 1993 · 339 citations

, , +12