Work

Formation of Disulfide Bonds in Acid-Induced Gels of Preheated Whey Protein Isolate

Year: 2000

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf000474h

Authors: Arno C. Alting, Rob J. Hamer, Cees G. de Kruif, Ronald W. Visschers

Institutions: Utrecht University, Nederlands Instituut Voor Zuivel Oonderzoek, Wageningen University & Research

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2145381849

FWCI: 10.95

Cites: 16

Cited by: 250

Related to: 10