Coupling between polysaccharide gelation and micro-phase separation of globular protein clusters

Journal of Colloid and Interface Science

Volumn 304, Issue 2, 2006, Pages 335-341

  Baussay, Karine ^a   Durand, Dominique ^a   Nicolai, Taco ^a  

^a UNIVERSITÉ DU MAINE   (France)

Author keywords

Gel; Phase separation; Polysaccharide; Protein; Rheology; Turbidity

Indexed keywords

COOLING; GELATION; GELS; LIGHT SCATTERING; MICROSCOPIC EXAMINATION; PH EFFECTS; PHASE SEPARATION; POLYSACCHARIDES; RHEOLOGY; TURBIDITY;

GLOBULAR PROTEIN; ISOELECTRIC POINT; MICRODOMAINS; MICROPHASE SEPARATION;

PROTEINS;

ANION; BETA LACTOGLOBULIN; CARRAGEENAN; GLOBULAR PROTEIN; POLYSACCHARIDE; POTASSIUM CHLORIDE;

ARTICLE; CONCENTRATION (PARAMETERS); GELATION; ISOELECTRIC POINT; LIGHT SCATTERING; MICROSCOPY; PHASE SEPARATION; PRIORITY JOURNAL; TURBIDITY;

CARRAGEENAN; GELS; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; PHASE TRANSITION;

EID: 33751254758     PISSN: 00219797     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcis.2006.09.059     Document Type: Article

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