Tuning the properties of β-lactoglobulin nanofibrils with pH, NaCl and CaCl2

International Dairy Journal

Volumn 20, Issue 9, 2010, Pages 571-579

  Loveday, S M ^a   Wang, X L ^a   Rao, M A ^b   Anema, S G ^c   Creamer, L K ^a   Singh, H ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b Department of Obstetrics Gynecology   (United States)

^c FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

FIBRIL FORMATION; FIBRIL MORPHOLOGY; GROWTH PHASE; LACTOGLOBULIN; LAG PHASE; NANO-FIBRILS; PERSISTENCE LENGTH; SALT CONCENTRATION;

CALCIUM CHLORIDE; MORPHOLOGY; SODIUM CHLORIDE;

PH EFFECTS;

EID: 77954819394     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.02.014     Document Type: Article

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