The data used for the graphs in the paper: Noordraven, L. E. C., Bernaerts, T., Mommens, L., Hendrickx, M. E., & Van Loey, A. M. (2021). Impact of cell intactness and starch state on the thickening po
N-ethylmaleimide (NEM) was used to verify that no new disulfide crosslinks were formed during the fascinating rheology of the alkali cold-gelation of whey proteins, which show Sol-Gel-Sol transitions
This dataset is linked to the article by Celeste Verbeke, Els Debonne, Stien Versele, Filip Van Bockstaele and Mia Eeckhout, published in Foods (August 2024):"Technological Evaluation of Fiber Effects
