In situ microstructure evaluation during gelation of β-lactoglobulin

Journal of Food Engineering

Volumn 90, Issue 2, 2009, Pages 161-170

  Ko, Sanghoon ^a   Gunasekaran, Sundaram ^b  

^a Sejong University   (South Korea)

^b University of Wisconsin Madison   (United States)

Author keywords

lactoglobulin; Confocal laser scanning microscopy; Gelation; Image processing; Microstructure

Indexed keywords

CHLORINE COMPOUNDS; COAGULATION; COLLOIDS; CONCENTRATION (PROCESS); CONFOCAL MICROSCOPY; ELECTROSTATICS; GELATION; GELS; IMAGING TECHNIQUES; MICROSCOPIC EXAMINATION; MICROSTRUCTURE; SODIUM CHLORIDE;

CLUSTER SIZES; COMBINED EFFECTS; CONFOCAL LASER SCANNING MICROSCOPY; DIFFERENT MICROSTRUCTURES; ELECTROSTATIC REPULSIONS; IMAGE PROCESSING; IN-SITU; LACTOGLOBULIN; MICRO-STRUCTURAL; MICROSTRUCTURE EVOLUTIONS; MORPHOLOGICAL FEATURES; PREPARATION CONDITIONS; PROTEIN CLUSTERS; PROTEIN CONCENTRATIONS; PROTEIN CONTENTS; SALT CONCENTRATIONS; SALT CONTENT; TEMPERATURE-INDUCED;

PH EFFECTS;

EID: 49749117440     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.06.030     Document Type: Article

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