Gelation of β-lactoglobulin in the presence of propylene glycol alginate: Kinetics and gel properties

Colloids and Surfaces B: Biointerfaces

Volumn 31, Issue 1-4, 2003, Pages 81-93

  Baeza, R ^a   Gugliotta, Luis M ^b   Pilosof, A M R ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Instituto de Desarrollo Tecnologico para la Industria Quimica   (Argentina)

Author keywords

Aggregation; Denaturation; Gelation; Kinetics; Thermodynamic incompatibility

Indexed keywords

AGGLOMERATION; GELATION; GELS; HEATING; PROTEINS;

DENATURATION;

ALCOHOLS;

ALGINIC ACID PROPYLENE GLYCOL ESTER; BETA LACTOGLOBULIN; POLYSACCHARIDE;

CONFERENCE PAPER; FOOD ANALYSIS; FOOD PROCESSING; GEL; GELATION; KINETICS; MOLECULAR DYNAMICS; PRIORITY JOURNAL; PROTEIN AGGREGATION; PROTEIN ANALYSIS; PROTEIN DENATURATION; PROTEIN INTERACTION; PROTEIN STRUCTURE; TEMPERATURE; THERMOSTABILITY;

EID: 0041660904     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7765(03)00045-6     Document Type: Conference Paper

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