Factors affecting rheological characteristics of fibril gels: The case of β-lactoglobulin and α-lactalbumin

Journal of Food Science

Volumn 74, Issue 3, 2009, Pages

  Loveday, S M ^a   Rao, M A ^a,b   Creamer, L K ^a   Singh, H ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b Department of Obstetrics Gynecology   (United States)

Author keywords

Gelation time; Nanoscale diameter; Persistence length; Protein fibrils; Shear modulus

Indexed keywords

BIOPOLYMER; LACTALBUMIN; LACTOGLOBULIN; SOLVENT;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FLOW KINETICS; FOOD HANDLING; FRACTAL ANALYSIS; GEL; HEAT; PH; PHYSICAL CHEMISTRY; ULTRASTRUCTURE;

BIOPOLYMERS; FOOD TECHNOLOGY; FRACTALS; GELS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LACTALBUMIN; LACTOGLOBULINS; PHYSICOCHEMICAL PHENOMENA; RHEOLOGY; SOLVENTS;

BACILLUS LICHENIFORMIS;

EID: 64049118723     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01098.x     Document Type: Article

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