TEXTURE CHARACTERISTICS, PROTEIN SOLUBILITY, AND SULFHYDRYL-GROUP DISULFIDE BOND CONTENTS OF HEAT-INDUCED GELS OF WHEY-PROTEIN ISOLATE

被引：156

作者：

SHIMADA, K ^{[1
]}

CHEFTEL, JC ^{[1
]}

机构：

[1] UNIV MONTPELLIER 2, CTR GENIE & TECHNOL ALIMENTAIRES, F-34060 MONTPELLIER, FRANCE

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1988年 / 36卷 / 05期

关键词：

D O I：

10.1021/jf00083a029

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1018 / 1025

页数：8

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