Are disulphide bonds formed during acid gelation of preheated milk?

International Journal of Food Science and Technology

Volumn 48, Issue 9, 2013, Pages 1940-1948

  Famelart, Marie Hélène ^a   Le, Ngoc Huyen Tran ^a   Croguennec, Thomas ^a   Rousseau, Florence ^a  

^a UMR1253   (France)

Author keywords

Acid gelation; Disulphide bonds; Heat treatment; Interaction; Milk; N ethylmaleimide; Rheology; Thiol; Thiol blockers

Indexed keywords

DISULPHIDE BONDS; INTERACTION; MILK; N-ETHYLMALEIMIDE; THIOL; THIOL BLOCKERS;

ACIDIFICATION; ELASTICITY; ELECTROPHORESIS; GELS; HEAT TREATMENT; RHEOLOGY;

GELATION;

EID: 84881614315     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12174     Document Type: Article

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