Works (4)
Updated: July 5th, 2023 15:48
2015 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
topics (OpenAlex): Proteins in Food Systems; Microencapsulation and Drying Processes; Meat and Animal Product Quality
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
Mechanism of decreased heat-induced activation of plasminogen in the presence of cysteine
International Dairy Journal, 23(2), 79–85.
topics (OpenAlex): Proteins in Food Systems; Protein Hydrolysis and Bioactive Peptides; Electrospun Nanofibers in Biomedical Applications
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
2012 journal article
Stability and mechanism of whey protein soluble aggregates thermally treated with salts
Food Hydrocolloids, 27(2), 411–420.
topics (OpenAlex): Proteins in Food Systems; Microencapsulation and Drying Processes; Pickering emulsions and particle stabilization
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.
topics (OpenAlex): Sensory Analysis and Statistical Methods; Meat and Animal Product Quality; Proteins in Food Systems
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018