High pressure promotes β-lactoglobulin aggregation through SH/S-S interchange reactions
- Autor
- FUNTENBERGER, S1 ; DUMAY, E1 ; CHEFTEL, J. C1
[1] Unité de Biochimie et Technologie Alimentaires, Centre de Génie Biologique et Sciences des Aliments, Université Montpellier II, 34095 Montpellier, France - Fuente
Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 3, pp 912-921 ; ref : 26 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Campo Científico
- Agronomy, agriculture, phytopathology; Food science technology
- Editor
- American Chemical Society, Washington, DC
- País de la publicación
- United States
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave (fr)
- Agrégation moléculaire Gélification Lactoglobuline Pression hydrostatique Pressurisation Traitement physique Protéine lactosérum
- Palabra clave (in)
- Molecular aggregation Gelation Lactoglobulins Hydrostatic pressure Pressurizing Physical dressing Whey protein
- Palabra clave (es)
- Agregación molecular Gelificación Lactoglobulina Presión hidrostática Presurización Procesamiento físico Proteína lactosero
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 2605013
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/jf960383d 
https://dx.doi.org/10.1021/jf960383d
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