Works (4)
Updated: July 5th, 2023 15:48
2014 journal article
Formation of soluble whey protein aggregates and their stability in beverages
FOOD HYDROCOLLOIDS, 43, 265–274.
author keywords: Protein; Aggregation; Heat stability; Beverages
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Mechanism of decreased heat-induced activation of plasminogen in the presence of cysteine
International Dairy Journal, 23(2), 79–85.
TL;DR:
Activation of PG in milk can be partially controlled by addition of cysteine before pasteurization, due to a sulphydryl-reducing and polymerization mechanism.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Sources: NC State University Libraries, Crossref
Added: August 6, 2018
2011 journal article
Stability and mechanism of whey protein soluble aggregates thermally treated with salts
Food Hydrocolloids, 27(2), 411–420.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: NC State University Libraries
Added: August 6, 2018
2010 journal article
EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS
JOURNAL OF SENSORY STUDIES, 25(3), 447–462.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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