Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Tai-Hau Mu"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:417-424
The effects of high hydrostatic pressure and protein concentration on the denaturation and gelation of whey protein were investigated. Industrial whey protein isolate (WPI) and whey protein concentrate (WPC) solutions (pH 6.8) at various concentratio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29adbe20fd6c078af9285b08cf86dfec
https://doi.org/10.1021/jf970652f
https://doi.org/10.1021/jf970652f
Autor:
Choemon Kanno, Tai-Hau Mu
The pressure-induced denaturation and gelation of β-lactoglobulin (β-Lg), α-lactalbumin (α-La) and bovine serum albumin (BSA) at various concentrations under 200–800 MPa at 30°C for 10 min were studied. Pressure-induced gels were formed from 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67dd0b79c1176c74fb6c5a5645a8008a
https://doi.org/10.1016/s0921-0423(02)80138-1
https://doi.org/10.1016/s0921-0423(02)80138-1
