共 50 条
Development and characterization of acid-induced whey protein concentrate and egg white protein composite gel
被引:30
作者:

Pu, Xueli
论文数: 0 引用数: 0
h-index: 0
机构:
Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China

Zhang, Mengyuan
论文数: 0 引用数: 0
h-index: 0
机构:
Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China

Lin, Xudong
论文数: 0 引用数: 0
h-index: 0
机构:
Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China

Tuo, Yanfeng
论文数: 0 引用数: 0
h-index: 0
机构:
Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China

Murad, Mian Safian
论文数: 0 引用数: 0
h-index: 0
机构:
Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China

Mu, Guangqing
论文数: 0 引用数: 0
h-index: 0
机构:
Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China

Jiang, Shujuan
论文数: 0 引用数: 0
h-index: 0
机构:
Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China
机构:
[1] Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China
关键词:
Whey protein concentrate;
Egg white protein;
Acid-induced gel;
Texture property;
Rheological property;
HIGH-INTENSITY ULTRASOUND;
INDUCED GELATION;
MICROBIAL TRANSGLUTAMINASE;
MICROSTRUCTURAL PROPERTIES;
RHEOLOGICAL PROPERTIES;
AGGREGATES KINETICS;
GELLING PROPERTIES;
HEAT;
DENATURATION;
CALCIUM;
D O I:
10.1016/j.lwt.2022.113624
中图分类号:
TS2 [食品工业];
学科分类号:
0832 ;
摘要:
The thermal aggregate solutions were prepared by mixing whey protein concentrate (WPC) and egg white protein (EWP) with different protein mass ratios (3:0, 3:1, 1:1, 1:3, 0:3), and then WPC/EWP composite gels were induced by glucono-delta-lactone (GDL), respectively named WPC, WE3/1, WE1/1, WE1/3, and EWP. The texture properties, water holding capacity, color, thermal stability, rheological and structure properties of the gels were investigated. The results showed that with the increase of EWP content, the hardness, adhesiveness, resilience and gumminess of WPC/EWP composite gels gradually increased. EWP gel exhibited the highest water holding capacity (96.55%). Rheological analysis showed that the storage modulus and loss modulus of the gels showed an increasing trend. EWP gel had the lowest creep flexibility and the strongest resistance to deformation. The DSC test showed the thermal stability of WE1/1 gel was the best (Td=115.84 degrees C). SEM results showed the threedimensional network structure of composite gel was more denser with EWP incorporation. The self-supporting gels prepared by mixing whey and egg white protein had more excellent performance than single WPC gel. The information generated from this study may provide opportunities to develop functional food formulations enriched with whey protein and egg white protein.
引用
收藏
页数:8
相关论文
共 50 条
[1]
Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating
[J].
Ai, Minmin
;
Zhou, Quan
;
Xiao, Nan
;
Guo, Shanguang
;
Cao, Yuanyuan
;
Fan, Hong
;
Ling, Ziting
;
Zhou, Ledan
;
Li, Shuchang
;
Long, Jiaoli
;
Jiang, Aimin
.
FOOD HYDROCOLLOIDS,
2020, 103

Ai, Minmin
论文数: 0 引用数: 0
h-index: 0
机构:
South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China
South China Agr Univ, Natl Ctr Precis Machining & Safety Livestock & Po, Joint Engn Res Ctr, Guangzhou 510642, Peoples R China South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China

Zhou, Quan
论文数: 0 引用数: 0
h-index: 0
机构:
South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China
South China Agr Univ, Natl Ctr Precis Machining & Safety Livestock & Po, Joint Engn Res Ctr, Guangzhou 510642, Peoples R China South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China

Xiao, Nan
论文数: 0 引用数: 0
h-index: 0
机构:
South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China
South China Agr Univ, Natl Ctr Precis Machining & Safety Livestock & Po, Joint Engn Res Ctr, Guangzhou 510642, Peoples R China South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China

Guo, Shanguang
论文数: 0 引用数: 0
h-index: 0
机构:
South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China
South China Agr Univ, Natl Ctr Precis Machining & Safety Livestock & Po, Joint Engn Res Ctr, Guangzhou 510642, Peoples R China
South China Agr Univ, Guangdong Prov Livestock & Poultry Prod Proc Tech, Guangzhou 510642, Peoples R China South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China

Cao, Yuanyuan
论文数: 0 引用数: 0
h-index: 0
机构:
South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China
South China Agr Univ, Natl Ctr Precis Machining & Safety Livestock & Po, Joint Engn Res Ctr, Guangzhou 510642, Peoples R China South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China

Fan, Hong
论文数: 0 引用数: 0
h-index: 0
机构:
South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China
South China Agr Univ, Natl Ctr Precis Machining & Safety Livestock & Po, Joint Engn Res Ctr, Guangzhou 510642, Peoples R China South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China

Ling, Ziting
论文数: 0 引用数: 0
h-index: 0
机构:
South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China
South China Agr Univ, Natl Ctr Precis Machining & Safety Livestock & Po, Joint Engn Res Ctr, Guangzhou 510642, Peoples R China South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China

Zhou, Ledan
论文数: 0 引用数: 0
h-index: 0
机构:
South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China
South China Agr Univ, Natl Ctr Precis Machining & Safety Livestock & Po, Joint Engn Res Ctr, Guangzhou 510642, Peoples R China South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China

Li, Shuchang
论文数: 0 引用数: 0
h-index: 0
机构:
South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China
South China Agr Univ, Natl Ctr Precis Machining & Safety Livestock & Po, Joint Engn Res Ctr, Guangzhou 510642, Peoples R China South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China

Long, Jiaoli
论文数: 0 引用数: 0
h-index: 0
机构:
South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China
South China Agr Univ, Natl Ctr Precis Machining & Safety Livestock & Po, Joint Engn Res Ctr, Guangzhou 510642, Peoples R China South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China

Jiang, Aimin
论文数: 0 引用数: 0
h-index: 0
机构:
South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China
South China Agr Univ, Natl Ctr Precis Machining & Safety Livestock & Po, Joint Engn Res Ctr, Guangzhou 510642, Peoples R China
South China Agr Univ, Guangdong Prov Livestock & Poultry Prod Proc Tech, Guangzhou 510642, Peoples R China South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China
[2]
Acid-induced gelation of thermal co-aggregates from egg white and hempseed protein: Impact of microbial transglutaminase on mechanical and microstructural properties of gels
[J].
Alavi, Farhad
;
Emam-Djomeh, Zahra
;
Chen, Lingyun
.
FOOD HYDROCOLLOIDS,
2020, 107

Alavi, Farhad
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran
Univ Alberta Edmonton, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5, Canada Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran

Emam-Djomeh, Zahra
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran
Univ Tehran, Coll Agr & Nat Resources, Transfer Phenomena Lab TPL, Dept Food Sci Engn & Technol,Controlled Release C, Karaj Campus, Karaj, Iran Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran

Chen, Lingyun
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Alberta Edmonton, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5, Canada Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran
[3]
Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins
[J].
Alavi, Farhad
;
Emam-Djomeh, Zahra
;
Salami, Maryam
;
Mohammadian, Mehdi
.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,
2020, 153
:523-532

Alavi, Farhad
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran

Emam-Djomeh, Zahra
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran
Univ Tehran, Coll Agr & Nat Resources, Controlled Release Ctr, Dept Food Sci Engn & Technol,TPL, Karaj Campus, Karaj, Iran
Univ Tehran, Ctr Excellence Biothermodynam, Tehran, Iran Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran

Salami, Maryam
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran

论文数: 引用数:
h-index:
机构:
[4]
Fabrication and characterization of acid-induced gels from thermally-aggregated egg white protein formed at alkaline condition
[J].
Alavi, Farhad
;
Emam-Djomeh, Zahra
;
Momen, Shima
;
Hosseini, Elnaz
;
Moosavi-Movahedi, Ali Akbar
.
FOOD HYDROCOLLOIDS,
2020, 99

Alavi, Farhad
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran

Emam-Djomeh, Zahra
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran
Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, TPL,Controlled Release Ctr, Karaj Campus, Karaj, Iran
Univ Tehran, Ctr Excellence Biothermodynam, Tehran, Iran Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran

Momen, Shima
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran

Hosseini, Elnaz
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Tehran, Inst Biochem & Biophys, Tehran, Iran Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran

论文数: 引用数:
h-index:
机构:
[5]
Tailoring egg white proteins by a GRAS redox pair for production of cold-set gel
[J].
Alavi, Farhad
;
Momen, Shima
;
Emam-Djomeh, Zahra
;
Salami, Maryam
;
Moosavi-Movahedi, Ali Akbar
.
LWT-FOOD SCIENCE AND TECHNOLOGY,
2018, 98
:428-437

Alavi, Farhad
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran

Momen, Shima
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran

Emam-Djomeh, Zahra
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran
Univ Tehran, Fac Agr Engn & Technol, Dept Food Sci Technol & Engn, Transfer Phenomena Lab TPL Controlled Release Ctr, Karaj Campus, Karaj, Iran
Univ Tehran, Ctr Excellence Biothermodynam, Tehran, Iran Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran

Salami, Maryam
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran Univ Tehran, Coll Agr & Nat Resources, Dept Food Sci Engn & Technol, Karaj Campus, Karaj, Iran

论文数: 引用数:
h-index:
机构:
[6]
Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin
[J].
Alavi, Farhad
;
Emam-Djomeh, Zahra
;
Yarmand, Mohammad Saeid
;
Salami, Maryam
;
Momen, Shima
;
Moosavi-Movahedi, Ali Akbar
.
FOOD HYDROCOLLOIDS,
2018, 85
:267-280

Alavi, Farhad
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Tehran, Dept Food Sci Engn & Technol, Coll Agr & Nat Resources, Karaj Campus, Karaj, Iran Univ Tehran, Dept Food Sci Engn & Technol, Coll Agr & Nat Resources, Karaj Campus, Karaj, Iran

Emam-Djomeh, Zahra
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Tehran, Dept Food Sci Engn & Technol, Coll Agr & Nat Resources, Karaj Campus, Karaj, Iran
Univ Tehran, Transfer Phenomena Lab, Controlled Release Ctr, Dept Food Sci Technol & Engn,Fac Agr Engn & Techn, Karaj Campus, Karaj, Iran
Univ Tehran, Ctr Excellence Biothermodynam, Tehran, Iran Univ Tehran, Dept Food Sci Engn & Technol, Coll Agr & Nat Resources, Karaj Campus, Karaj, Iran

Yarmand, Mohammad Saeid
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Tehran, Dept Food Sci Engn & Technol, Coll Agr & Nat Resources, Karaj Campus, Karaj, Iran Univ Tehran, Dept Food Sci Engn & Technol, Coll Agr & Nat Resources, Karaj Campus, Karaj, Iran

Salami, Maryam
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Tehran, Dept Food Sci Engn & Technol, Coll Agr & Nat Resources, Karaj Campus, Karaj, Iran Univ Tehran, Dept Food Sci Engn & Technol, Coll Agr & Nat Resources, Karaj Campus, Karaj, Iran

Momen, Shima
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Tehran, Dept Food Sci Engn & Technol, Coll Agr & Nat Resources, Karaj Campus, Karaj, Iran Univ Tehran, Dept Food Sci Engn & Technol, Coll Agr & Nat Resources, Karaj Campus, Karaj, Iran

论文数: 引用数:
h-index:
机构:
[7]
Improving the gel properties of transgenic microbial transglutaminase cross-linked soybean-whey mixed protein by ultrasonic pretreatment
[J].
Cui, Qiang
;
Wang, Guorong
;
Gao, Da
;
Wang, Lin
;
Zhang, Anqi
;
Wang, Xibo
;
Xu, Ning
;
Jiang, Lianzhou
.
PROCESS BIOCHEMISTRY,
2020, 91
:104-112

Cui, Qiang
论文数: 0 引用数: 0
h-index: 0
机构:
Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

Wang, Guorong
论文数: 0 引用数: 0
h-index: 0
机构:
Leprino Foods Co, Denver, CO 80211 USA Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

Gao, Da
论文数: 0 引用数: 0
h-index: 0
机构:
Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

Wang, Lin
论文数: 0 引用数: 0
h-index: 0
机构:
Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

Zhang, Anqi
论文数: 0 引用数: 0
h-index: 0
机构:
Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

Wang, Xibo
论文数: 0 引用数: 0
h-index: 0
机构:
Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

Xu, Ning
论文数: 0 引用数: 0
h-index: 0
机构:
Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

Jiang, Lianzhou
论文数: 0 引用数: 0
h-index: 0
机构:
Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
[8]
Evaluating the effect of protein composition on gelation and viscoelastic characteristics of acid-induced whey protein gels
[J].
de Faria, Janaina Teles
;
Rodrigues Minim, Valeria Paula
;
Minim, Luis Antonio
.
FOOD HYDROCOLLOIDS,
2013, 32 (01)
:64-71

de Faria, Janaina Teles
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Fed Vicosa, Dept Food Technol, Vicosa, MG, Brazil Univ Fed Vicosa, Dept Food Technol, Vicosa, MG, Brazil

Rodrigues Minim, Valeria Paula
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Fed Vicosa, Dept Food Technol, Vicosa, MG, Brazil Univ Fed Vicosa, Dept Food Technol, Vicosa, MG, Brazil

Minim, Luis Antonio
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Fed Vicosa, Dept Food Technol, Vicosa, MG, Brazil Univ Fed Vicosa, Dept Food Technol, Vicosa, MG, Brazil
[9]
Effects of metal ions on the physico-chemical, microstructural and digestion characteristics of alkali-induced egg white gel
[J].
Deng, Chunyang
;
Shao, Yaoyao
;
Xu, Mingsheng
;
Yao, Yao
;
Wu, Na
;
Hu, Huili
;
Zhao, Yan
;
Tu, Yonggang
.
FOOD HYDROCOLLOIDS,
2020, 107

Deng, Chunyang
论文数: 0 引用数: 0
h-index: 0
机构:
Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Food, Nanchang 330045, Jiangxi, Peoples R China Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Food, Nanchang 330045, Jiangxi, Peoples R China

Shao, Yaoyao
论文数: 0 引用数: 0
h-index: 0
机构:
Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Food, Nanchang 330045, Jiangxi, Peoples R China Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Food, Nanchang 330045, Jiangxi, Peoples R China

Xu, Mingsheng
论文数: 0 引用数: 0
h-index: 0
机构:
Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Food, Nanchang 330045, Jiangxi, Peoples R China Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Food, Nanchang 330045, Jiangxi, Peoples R China

Yao, Yao
论文数: 0 引用数: 0
h-index: 0
机构:
Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Food, Nanchang 330045, Jiangxi, Peoples R China Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Food, Nanchang 330045, Jiangxi, Peoples R China

Wu, Na
论文数: 0 引用数: 0
h-index: 0
机构:
Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Food, Nanchang 330045, Jiangxi, Peoples R China Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Food, Nanchang 330045, Jiangxi, Peoples R China

Hu, Huili
论文数: 0 引用数: 0
h-index: 0
机构:
Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Food, Nanchang 330045, Jiangxi, Peoples R China Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Food, Nanchang 330045, Jiangxi, Peoples R China

Zhao, Yan
论文数: 0 引用数: 0
h-index: 0
机构:
Nanchang Univ, Engn Res Ctr Biomass Convers, Minist Educ, Nanchang 330047, Jiangxi, Peoples R China
Jiangxi Shenzhu Tianyuan Food Co Ltd, Nanchang 330008, Jiangxi, Peoples R China Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Food, Nanchang 330045, Jiangxi, Peoples R China

Tu, Yonggang
论文数: 0 引用数: 0
h-index: 0
机构:
Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Food, Nanchang 330045, Jiangxi, Peoples R China Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Food, Nanchang 330045, Jiangxi, Peoples R China
[10]
Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry
[J].
Fitzsimons, Sinead A.
;
Mulvihill, Daniel M.
;
Morris, Edwin R.
.
FOOD HYDROCOLLOIDS,
2007, 21 (04)
:638-644

Fitzsimons, Sinead A.
论文数: 0 引用数: 0
h-index: 0
机构:
Natl Univ Ireland Univ Coll Cork, Dept Nutr & Food Sci, Cork, Ireland Natl Univ Ireland Univ Coll Cork, Dept Nutr & Food Sci, Cork, Ireland

Mulvihill, Daniel M.
论文数: 0 引用数: 0
h-index: 0
机构:
Natl Univ Ireland Univ Coll Cork, Dept Nutr & Food Sci, Cork, Ireland Natl Univ Ireland Univ Coll Cork, Dept Nutr & Food Sci, Cork, Ireland

Morris, Edwin R.
论文数: 0 引用数: 0
h-index: 0
机构:
Natl Univ Ireland Univ Coll Cork, Dept Nutr & Food Sci, Cork, Ireland Natl Univ Ireland Univ Coll Cork, Dept Nutr & Food Sci, Cork, Ireland