κ-Carrageenan and β-lactoglobulin interactions visualized by atomic force microscopy

Food Hydrocolloids

Volumn 18, Issue 3, 2004, Pages 429-439

  Roesch, Rodrigo ^a   Cox, Steve ^b   Compton, Stephen ^b   Happek, Uwe ^b   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Atomic force microscopy; Lactoglobulin; Carrageenan

Indexed keywords

PHASE SEPARATION; PROTEINS; SURFACE TOPOGRAPHY;

ATOMIC-FORCE-MICROSCOPY; CARRAGEENANS; HELIX FORMATION; LACTOGLOBULIN; MIXED GEL; NATIVE PROTEINS; SIDE BY SIDES; SOLID CONTACTS; Β-LACTOGLOBULIN; Κ-CARRAGEENAN;

ATOMIC FORCE MICROSCOPY;

BETA LACTOGLOBULIN; CARRAGEENAN; POLYMER;

ARTICLE; ATOMIC FORCE MICROSCOPY; CONCENTRATION (PARAMETERS); DILUTION; GEL; HEATING; HEIGHT; IMAGE ANALYSIS; PHASE SEPARATION; PROTEIN AGGREGATION; PROTEIN ANALYSIS; PROTEIN PROTEIN INTERACTION; SAMPLE; SOLID; SURFACE PROPERTY;

EID: 1542358907     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2003.08.001     Document Type: Article

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