Microstructural characterization of β-lactoglobulin-konjac glucomannan systems: Effect of NaCl concentration and heating conditions

Food Hydrocolloids

Volumn 24, Issue 1, 2010, Pages 18-26

  Abhyankar, Aniket R ^a,b   Mulvihill, Daniel M ^b   Fenelon, Mark A ^a   Auty, Mark A E ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Confocal laser scanning microscopy; Konjac glucomannan; Microstructure; Protein denaturation kinetics; Protein polysaccharide interactions; Segregative phase separation

Indexed keywords

EID: 70349767926     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.07.004     Document Type: Article

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