Heat-induced whey protein isolate fibrils: Conversion, hydrolysis, and disulphide bond formation

By S. G. Bolder, A. J. Vasbinder, Leonard Sagis, E. van der Linden. 2007

136 citations recorded by the source corpus.

Subfields: Cell Biology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/ea39c1c4d690e47f10f18076db607c19dad7942e

Citations in the corpus

• β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions (2012, unknown): “Even after 5 h at 80°C and pH 2, electrophoresis showed a large amount of intact monomer (Oboroceanu, et al. , 2010), and HPLC showed 70% of intact β - lactoglobulin remaining (Bolder, Vasbinder, et al. , 2007).”