Comparison between the dissolution of whey protein gels and of synthetic polymers

Journal of Polymer Science, Part B: Polymer Physics

Volumn 46, Issue 11, 2008, Pages 1007-1021

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

^a UNIVERSITY OF CAMBRIDGE   (United Kingdom)

Author keywords

lactoglobulin; Biopolymers; Degradation; Dissolution; Gelation; Hydrogels; Proteins

Indexed keywords

ADDITION REACTIONS; ALKALINITY; CHEMICAL REACTIONS; CHEMICALS; COLLOIDS; CROSSLINKING; FOOD PRODUCTS; FREE VOLUME; GELATION; GELS; MICROFLUIDICS; PHENOLIC RESINS; PHENOLS; POLYMERS; RATE CONSTANTS; RESINS;

(ALGORITHMIC) COMPLEXITY; (E ,2E) THEORY; (E ,3E) PROCESS; ACID-BASE REACTIONS; CROSS LINKS; CROSS-LINKED HYDROGELS; DISSOLUTION BEHAVIOR; DISSOLUTION RATE (DR); GEL DISSOLUTION; KEY PROCESSES; LONG CHAINS; PROTEIN CHEMISTRY; PROTEIN GELS; SCALING FACTORS; SYNTHETIC POLYMERS; WHEY PROTEIN (WP);

DISSOLUTION;

EID: 44949254027     PISSN: 08876266     EISSN: None     Source Type: Journal    
DOI: 10.1002/polb.21434     Document Type: Article

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