Moisture-induced aggregation of whey proteins in a protein/buffer model system

Keyphrases

• Moisture 100%
• Protein Aggregation 100%
• Whey Protein 100%
• Moisture Content 100%
• Induced Aggregation 100%
• Insoluble Aggregates 100%
• Buffer Model 100%
• Molecular Mechanism 33%
• Intermediate Moisture Foods 33%
• Food Matrix 33%
• Gel Electrophoresis 33%
• Urea 33%
• Premixed 33%
• Controlling Factors 33%
• Sodium Chloride 33%
• Medium pH 33%
• Bell-shaped 33%
• Dithiothreitol 33%
• Product Acceptability 33%
• Solubility Test 33%
• Storage Days 33%
• Intermolecular Disulfide Bond 33%
• Guanidine HCl 33%
• Weight-based 33%

Food Science

• Whey Protein 100%
• Food Matrix 33%
• Intermediate Moisture Food 33%
• Product Acceptability 33%