A new multistep CA2+-induced cold gelation process for β-lactoglobulin

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 13, 2003, Pages 3880-3885

  Veerman, Cecile ^a   Baptist, Harry ^a   Sagis, Leonard M C ^a   Van der Linden, Erik ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Cold gelation; Critical percolation concentration; Fibrils; lactoglobulin

Indexed keywords

BETA LACTOGLOBULIN; CALCIUM; CALCIUM CHLORIDE; CROSS LINKING REAGENT; LACTOGLOBULIN;

ARTICLE; CHEMICAL ANALYSIS; CONCENTRATION (PARAMETERS); CROSS LINKING; FLOW KINETICS; GELATION; MOLECULAR STABILITY; PH; PROTEIN CONTENT; REACTION ANALYSIS; TEMPERATURE DEPENDENCE; TRANSMISSION ELECTRON MICROSCOPY; CHEMISTRY; COLD; ELECTRON MICROSCOPY; GEL; SOLUTION AND SOLUBILITY;

CALCIUM; CALCIUM CHLORIDE; COLD; CROSS-LINKING REAGENTS; GELS; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; MICROSCOPY, ELECTRON; RHEOLOGY; SOLUTIONS;

EID: 0038115413     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0261396     Document Type: Article

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