摘要 : Heat-induced gelation (80 °C for 30 min or 85 °C for 60 min) of whey protein concentrate (WPC) solutions was studied using small deformation dynamic rheology, small and large deformation compression, and polyacrylamide gel electro... 展开
作者 | Palatasa Havea Philip Watkinson Barbara Kuhn-Sherlock |
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作者单位 | |
期刊名称 | 《Journal of Agricultural and Food Chemistry》 |
总页数 | 7 |
语种/中图分类号 | 英语 / S13 |
关键词 | Disulfide bonds dithiothreitol gelation non-covalent bonding sodium dodecyl sulfate whey protein functional properties |
馆藏号 | N2007EPST0002165 |