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- Ryan, M.; McEvoy, E.; McSweeney, S.L.; O'Callaghan, D.M.; FitzGerald, R.J.
- Food research international 2008 v.41 no.8 pp. 813-818
- food chemistry, etc ; temperature; thermal stability; protein isolates; citrates; protein aggregates; soy protein; calcium chloride; conjugated proteins; protein conformation; pretreatment; pH; denaturation; protein hydrolysates; ingredients; hydrolysis; heat treatment; emulsions; Show all 18 Subjects
- ... The conformation, denaturation and aggregation behavior of proteins are important factors which dictate their ingredient functions and applications in formulated food products. The effect of variation in pre-treatment temperature (70-90 °C x 30 s), pH (6.4-7.5) and calcium supplementation (450 and 850 mg/L) on heat coagulation time (HCT at 140 °C) of model emulsions (3.6% (w/v) protein) stabilized ...