Rheological Properties of Sodium Caprate-Induced β-Lactoglobulin Gel and Changes in Secondary Structure During Gelation

JAOCS, Journal of the American Oil Chemists' Society

Volumn 81, Issue 3, 2004, Pages 225-230

  Yuno Ohta, Naoko ^a   Murata, Katsuo ^b   Miyahara, Mitsuyoshi ^a   Ohta, Hiroyuki ^c  

^a NIHON UNIVERSITY   (Japan)

^b NARUTO UNIVERSITY OF EDUCATION   (Japan)

^c TOKYO INSTITUTE OF TECHNOLOGY   (Japan)

Author keywords

Fatty acid salt; FTIR; Gelation; Sodium caprate; lactoglobulin; sheet

Indexed keywords

AGGLOMERATION; DISSOCIATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; GELS; HEAT TREATMENT; PROTEINS; RHEOLOGY; SODIUM COMPOUNDS; VISCOELASTICITY;

FATTY ACID SALTS; SODIUM CAPRATE; Β-LACTOGLOBULIN; Β-SHEETS;

FATTY ACIDS;

EID: 2042504366     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-004-0886-7     Document Type: Article

References (14)

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