Protease-induced aggregation and gelation of whey proteins

Protease-induced aggregation and gelation of whey proteins

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	OTTE, J.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 5 (1998), p. 911-915
Materias:	Alimentos Lactosuero Proteínas de suero de leche Gelificación Proteasas Proteólisis Gelatinización
Publicación relacionada:	Contenido en: Journal of Food Science

Ejemplares similares

Gelation of calcium-reduced and lipid-reduced whey protein concentrates as affected by total and ionic mineral concentrations
por: MEI, F.

Heat-induced gelation of myofibrillar proteins and myosin from fast- and slow-twitch rabbit muscles
por: BOYER, C.

Correlative changes in proteases and protease inhibitors during mobilisation of protein from potato (Solanum tuberosum) seed tubers
por: Weeda, Sarah M.

Heat-induced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins
por: McCORD, A.

Oxidative stability of anhydridous milkfat microescapsulated in whey proteins
por: Moreau, D. L.

Flow properties, firmness and stability of double cream cheese containing whey protein concentrate
por: Sánchez, C.

Ionic strength effects on heat-induced gelation of myofibrils and myosin from fast- and slow-twitch rabbit muscles
por: BOYER, C.

Processing whey protein for use as a food ingredient
por: Huffman, Lee M.

Kinetics of heat coagulation of concentrated milk proteins at high sucrose contents
por: PAULETTI, M.

Characterization of a cabbage off-flavor in whey protein isolate

Emulsification of comercial dairy proteins with exhaustively washed muscle
por: Imm, J. Y.

Physical properties of extruded products as affected by cheese whey
por: ONWULATA, C.

Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins
por: Tseng, Y.-C.

Inelastic rheokinetic model for whey protein suspensions
por: Berli, C. L. A.

Influence of extracellular proteins, proteases and protease inhibitors on grapevine somatic embryogenesis
por: MÄES, O.

Oil-water emulsions stabilized by sodium caseinate or whey protein isolate as influenced by glycerol monostearate
por: EUSTON, S.

Stability of emulsions containing highly hydrolyzed whey protein and starch during retort treatments
por: Ye, Aiqian

Emulsifying properties of lipid-reduced, and calcium-reduced whey protein concentrate
por: KARLESKIND, D.

Emulsifying properties of lipid-reduced, and calcium-reduced whey protein concentrates
por: KARLESKIND, D.

Partial replacement of egg white proteins with whey proteins in angel food cakes
por: ARUNEOPANLOP, B.

Viscoelastic behavior of whey protein isolates at the sol-gel transition point
por: Labropoulos, A. E.

Viscoelastic behavior of whey protein isolates at the sol-gel transition point
por: Labropoulos, A. E.

Whey protein coating effect on the oxigen uptake of dry roasted peanuts
por: MATE, J.

Effect of whey protein coating on quality attributes of low-fat, aerobically packaged sausage during refrigerated storage
por: Shon, J.

Textural properties of pressure-induced gels of food proteins obtained under different temperatures including subzero
por: DUMOULIN, M.

Role of reduced ionic strength and low pH in gelation of chicken breast muscle protein
por: Ke, S.

Hydrolysis of soybean proteins by a vortex flow filtration membrane reactor with aspergillus oryzae proteases
por: ZHANG, Y.

Potentiel quatitatif de valorisation du petit-lait dans l'alimentation humaine en Suisse

Gelation behavior of protein isolates extracted from 5 cultivars of Pisum sativum L.

Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high perfermance liquid chromatography

El uso de productos de suero en yogur
por: Penteado Durelli, Tatiana

PROPIEDADES nutricionales del suero. Funcional, abundante y versátil

Antimicrobial effects of lactoperoxidase system and edible whey protein films incorporating the lactoperoxidase system against Salmonella enterica and Escherichia coli O157:H7
por: Min, Seacheol

Fromage à raclette avec protéines sériques
por: Thomet, A.

More meat without more meat

Evidence for the involvement of cysteine proteases in the regulation of methyl jasmonate-induced cell death in grapevine
por: Repka, V.

Reduction of oil absorption in deep-fried, battered, and breaded chicken patties using whey protein isolate as a postbreading dip effect on lipid and moisture content
por: Mah, E.

Gelation mechanism of curdlan by dynamic viscoelasticity measurements
por: Funami, T.

Effects of polymerized wheyt proteins on consistency and water-holding properties of goat's milk yogurt
por: Li, Jiancai

Thermal transitions in gelatinized wheat starch at different moisture contents by dynamic mechanical analysis
por: VODOVOTZ, Y.