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Gelation of pH-Aggregated Whey Protein Isolate Solution Induced by Heat, Protease, Calcium Salt, and Acidulant
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Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1016/0958-6946(95)00022-4openalex-snapshot
Aggregation of bovine β-lactoglobulins A and B on heating at 75 °C
inferredcites →https://doi.org/10.1016/0963-9969(95)00034-8openalex-snapshot
Effect of sodium level on the microstructure and texture of whey protein isolate gels
inferredcites →https://doi.org/10.1016/s0268-005x(09)80013-1openalex-snapshot
Viscoelastic behaviour of β-lactoglobulin gel structures
inferredcites →https://doi.org/10.1016/s0268-005x(09)80122-7openalex-snapshot
Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH
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Protein microparticulation: the principle and the process.
inferredcites →https://doi.org/10.1111/j.1365-2621.1988.tb10216.xopenalex-snapshot
Gelation of β‐Lactoglobulin: Effects of Sodium Chloride and Calcium Chloride on the Rheological and Structural Properties of Gels
inferredcites →https://doi.org/10.1111/j.1365-2621.1993.tb09379.xopenalex-snapshot
Ca 2+ ‐Induced Gelation of Pre‐heated Whey Protein Isolate
inferredcites →https://doi.org/10.1111/j.1365-2621.1996.tb10900.xopenalex-snapshot
Protease‐Induced Aggregation and Gelation of Whey Proteins
inferredcites →https://doi.org/10.3136/nskkk1962.40.776openalex-snapshot
Preparation and Properties of Acid-induced Gel of Whey Protein.
inferredcites →https://doi.org/10.3168/jds.s0022-0302(80)82885-2openalex-snapshot
Electron Microscopic Studies of Casein Micelles and Curd Microstructure in Cottage Cheese
inferredcites →https://doi.org/10.3168/jds.s0022-0302(96)76426-3openalex-snapshot
Effects of Limited Proteolysis on the Microstructure of Heat-Induced Whey Protein Gels at Varying pH
inferredcites →https://doi.org/10.3168/jds.s0022-0302(97)75908-3openalex-snapshot
Thermal Stability of Whey Protein Concentrate Mixtures: Aggregate Formation
What points at this work
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