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Food processing often includes heating and/or exposure to solvents as unit operations. Here, the impact of heating at 100 °C in water or aqueous ethanol [10 or 50% (v/v)] on denaturation and covalent network formation of three model proteins [bovine serum albumin (BSA), soy glycinin and wheat gliadin] was examined. Already at room temperature 50% (v/v) ethanol induced disulfide cross-linking between...
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