Modulation of the gelation efficiency of fibrillar and spherical aggregates by means of thiolation

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 47, 2013, Pages 11628-11635

  Munialo, Claire D ^a,b   De Jongh, Harmen H J ^a,b   Broersen, Kerensa ^c   Van Der Linden, Erik ^a,b   Martin, Anneke H ^a,d  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UNIVERSITY OF TWENTE   (Netherlands)

^d TNO   (Netherlands)

Author keywords

aggregates; chemical cross linking; fibrillar; gelation efficiency; spherical; thiolation; whey protein isolate

Indexed keywords

CHEMICAL CROSS-LINKING; FIBRILLAR; SPHERICAL; THIOLATION; WHEY PROTEIN ISOLATE;

AMINO ACIDS; CROSSLINKING; EFFICIENCY; GELATION; PARTICLE SIZE ANALYSIS; PROTEINS; SPHERES; TRANSMISSION ELECTRON MICROSCOPY;

AGGREGATES;

MILK PROTEIN; SULFUR; THIOL DERIVATIVE; WHEY PROTEIN;

ARTICLE; CHEMISTRY; FLOW KINETICS; GEL; PARTICLE SIZE; TRANSMISSION ELECTRON MICROSCOPY;

GELS; MICROSCOPY, ELECTRON, TRANSMISSION; MILK PROTEINS; PARTICLE SIZE; RHEOLOGY; SULFHYDRYL COMPOUNDS; SULFUR;

EID: 84889825308     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf403723m     Document Type: Article

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