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Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel
A model gel of whey protein isolate (WPI) was prepared by cold gelation with calcium. This system was modified by the addition of free cysteine residues (Cys) at different steps of the process. The WPI cold-set gels obtained were then subjected to heat treatment at 90°C. First, the effect of Cys add...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7473375/ https://www.ncbi.nlm.nih.gov/pubmed/32914103 http://dx.doi.org/10.1016/j.crfs.2019.10.001 |