| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602001 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠Milks were treated with a disulphide bond reducing agent during heating. ⺠More disulphide-linked whey protein was found in heated milk treated with the reducing agent. ⺠Less disulphide-linked κ-casein was found in heated milk treated with the reducing agent. ⺠Heated milks treated with the reducing agent produced markedly firmer acid gels than heated milks without reducing agent.
Related Topics
Physical Sciences and Engineering
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Authors
Nguyen H.A. Nguyen, Marie Wong, Palatasa Havea, Fanny Guyomarc'h, Skelte G. Anema,