Effects of amylopectin structure and molecular weight on microstructural and rheological properties of mixed β-lactoglobulin gels

Biomacromolecules

Volumn 4, Issue 5, 2003, Pages 1400-1409

  Olsson, Camilla ^a   Frigård, Tuomo ^b   Andersson, Rogers ^b   Hermansson, Anne Marie ^a  

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

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

ETHANOL; HYDROLYSIS; MICROSTRUCTURE; MOLECULAR WEIGHT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OPTICAL MICROSCOPY; PRECIPITATION (CHEMICAL); PROTEINS; RHEOLOGY; TRANSMISSION ELECTRON MICROSCOPY; VISCOSITY;

CHAIN LENGTH DISTRIBUTION;

GELS;

ALCOHOL; AMYLASE; AMYLOPECTIN; BETA LACTOGLOBULIN;

ARTICLE; BARLEY; CONTROLLED STUDY; FLOW KINETICS; GEL; MICROSCOPY; MOLECULAR WEIGHT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; POTATO; PRECIPITATION; PRIORITY JOURNAL; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS; PROTEIN STRUCTURE; PROTEIN SYNTHESIS; STRUCTURE ANALYSIS; TRANSMISSION ELECTRON MICROSCOPY; VISCOSITY;

AMYLOPECTIN; GELS; LACTOGLOBULINS; MAGNETIC RESONANCE SPECTROSCOPY; MICROSCOPY, ELECTRON; MOLECULAR STRUCTURE; MOLECULAR WEIGHT; RHEOLOGY; SOLANUM TUBEROSUM;

HORDEUM VULGARE SUBSP. VULGARE; SOLANUM TUBEROSUM;

EID: 0141726810     PISSN: 15257797     EISSN: None     Source Type: Journal    
DOI: 10.1021/bm030038e     Document Type: Article

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