Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins
Year: 1995
Type: article
DOI: 10.1021/jf00049a010
Institutions: University College Dublin, University of California, Davis
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2031235674