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Effect of cysteine on lowering protein aggregation and subsequent hardening of whey protein isolate (WPI) protein bars in WPI/buffer model systems
Zhu Dan, Theodore P. Labuza
Food Science and Nutrition
Research output
:
Contribution to journal
›
Article
›
peer-review
35
Scopus citations
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Dive into the research topics of 'Effect of cysteine on lowering protein aggregation and subsequent hardening of whey protein isolate (WPI) protein bars in WPI/buffer model systems'. Together they form a unique fingerprint.
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Medicine & Life Sciences
Whey Proteins
100%
Cysteine
67%
Buffers
65%
N-ethylmaleimide-cysteine
32%
Proteins
26%
Ethylmaleimide
20%
Sulfhydryl Compounds
17%
Disulfides
16%
Lactalbumin
11%
Lactoglobulins
11%
Protein Aggregates
10%
Solubility
7%
Electrophoresis
7%
Weights and Measures
5%
Agriculture & Biology
whey protein isolate
90%
cysteine
60%
buffers
57%
proteins
24%
protein aggregates
22%
disulfides
14%
thiols
13%
lactoglobulins
11%
lactalbumin
8%
solubility
6%
shelf life
6%
electrophoresis
6%
testing
2%
Chemical Compounds
Cysteine
61%
Buffer Solution
45%
N-Ethylmaleimide
34%
Protein
29%
Force
9%
Electrophoresis
6%
Solubility
4%
Weight
3%