Work

Texture characteristics, protein solubility, and sulfhydryl group/disulfide bond contents of heat-induced gels of whey protein isolate

Year: 1988

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf00083a029

Authors: Kazuko Shimada, Jean Claude Cheftel

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1986571390

FWCI: 3.586

Cites:

Cited by: 164

Related to: 10