Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: Relationship to protein gelation

Colloids and Surfaces B: Biointerfaces

Volumn 31, Issue 1-4, 2003, Pages 31-46

  Belyakova, Larisa E ^a   Antipova, Anna S ^a   Semenova, Maria G ^a   Dickinson, Eric ^b   Merino, Lara Matia ^b   Tsapkina, Elena N ^a  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Acid induced gelation; Gel microstructure; Molecular mechanisms; Molecular parameters; Rheology; Sodium caseinate; Sucrose; Thermodynamics of interactions

Indexed keywords

DISSOLUTION; GELATION; LIGHT SCATTERING; PH EFFECTS; PROTEINS; SODIUM COMPOUNDS;

ISOELECTRIC POINT;

SUGAR (SUCROSE);

CASEINATE; PROTEIN; SUCROSE; UNCLASSIFIED DRUG;

ACIDITY; AQUEOUS SOLUTION; BINDING AFFINITY; CONFERENCE PAPER; CONFOCAL LASER MICROSCOPY; DISSOCIATION; FLOW KINETICS; FOOD ANALYSIS; FOOD COMPOSITION; GELATION; HYDRODYNAMICS; HYDROPHILICITY; HYDROPHOBICITY; ISOELECTRIC POINT; MICELLE; MOLECULAR DYNAMICS; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN INTERACTION; THERMODYNAMICS; VISCOELASTICITY;

EID: 0041660917     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7765(03)00041-9     Document Type: Conference Paper

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