Effect of gel structure on the dissolution of heat-induced β-lactoglobulin gels in alkali

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 15, 2006, Pages 5437-5444

  Mercadé Prieto, Ruben ^a   Falconer, Robert J ^a   Paterson, William R ^a   Wilson, D Ian ^a  

^a UNIVERSITY OF CAMBRIDGE   (United Kingdom)

Author keywords

elimination disulfide bonds; lactoglobulin; Cleaning; Dissolution

Indexed keywords

CROSS LINKING REAGENT; DISULFIDE; LACTOGLOBULIN;

ARTICLE; CHEMISTRY; GEL; HEAT; PH; PHYSICAL CHEMISTRY; SOLUBILITY; SOLUTION AND SOLUBILITY;

CHEMISTRY, PHYSICAL; CROSS-LINKING REAGENTS; DISULFIDES; GELS; HEAT; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; SOLUBILITY; SOLUTIONS;

EID: 33746886546     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0605650     Document Type: Article

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