Effect of Cysteine on Lowering Protein Aggregation and Subsequent Hardening of Whey Protein Isolate (WPI) Protein Bars in WPI/Buffer Model Systems
- Author
- DAN ZHU1 ; LABUZA, Theodore P1
[1] Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108, United States - Source
Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 13, pp 7970-7979, 10 p ; ref : 34 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Whey protein isolate cysteine hardness protein bar shelf life
- Keyword (fr)
- Agrégation Conservation aliment Cystéine Durcissement Dureté Durée conservation Isolat protéique Modèle Protéine lactosérum Système tampon Aminoacide Protéine lait
- Keyword (en)
- Aggregation Food preservation Cysteine Hardening Hardness Shelf life Protein isolate Models Whey protein Buffer system Aminoacid Milk protein
- Keyword (es)
- Agregación Conservación alimento Cisteína Endurecimiento Dureza Tiempo conservación Aislado proteico Modelo Proteína lactosero Sistema amortiguador Aminoácido Proteína leche
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23010327
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf100743z 
https://dx.doi.org/10.1021/jf100743z
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