Quantification of protein-protein interactions in highly denatured whey and potato protein gels

Understanding the stabilizing protein interactions in protein gels is of high importance for food- and biotechnology. Protein interactions in protein gels can help to predict hardness, deformability and other gel parameters. Currently there are two types methods used. One is to use protein interacti...

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Detalles Bibliográficos
Autores principales: Tanger, Caren, Andlinger, David J., Brümmer-Rolf, Annette, Engel, Julia, Kulozik, Ulrich
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Method Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8374180/
https://www.ncbi.nlm.nih.gov/pubmed/34434766
http://dx.doi.org/10.1016/j.mex.2021.101243

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8374180/
https://www.ncbi.nlm.nih.gov/pubmed/34434766
http://dx.doi.org/10.1016/j.mex.2021.101243

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