Microstructures of β-lactoglobulin/amylopectin gels on different length scales and their significance for rheological properties

Food Hydrocolloids

Volumn 16, Issue 2, 2002, Pages 111-126

  Olsson, Camilla ^a   Langton, Maud ^a   Hermansson, Anne Marie ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

Amylopectin; Image analysis; Microstructure; Rheology; lactoglobulin

Indexed keywords

HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; MICROSTRUCTURE; PORE SIZE; PROTEINS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY;

AGGREGATED PROTEIN; AMYLOPECTIN GEL; DIFFERENT LENGTH SCALE; IMAGE-ANALYSIS; LACTOGLOBULIN; POTATO AMYLOPECTINS; PROTEIN NETWORK; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY; Β-LACTOGLOBULIN;

GELS;

AMYLOPECTIN; BETA LACTOGLOBULIN;

ARTICLE; CARBOHYDRATE ANALYSIS; CONFOCAL LASER MICROSCOPY; FLOW KINETICS; GEL; MICROSCOPY; PROTEIN ANALYSIS; PROTEIN STRUCTURE; TRANSMISSION ELECTRON MICROSCOPY;

SOLANUM TUBEROSUM;

EID: 0036145345     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00069-8     Document Type: Article

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