β-Casein aids in the formation of a sodium caprate-induced β-lactoglobulin B gel

Colloids and Surfaces B: Biointerfaces

Volumn 84, Issue 2, 2011, Pages 442-446

  Yuno Ohta, Naoko ^a   Corredig, Milena ^b  

^a NIHON UNIVERSITY   (Japan)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Casein; Lactoglobulin; Fatty acid salt; Gelation; Ultrasonic spectroscopy

Indexed keywords

AMBIENT TEMPERATURES; FATTY ACID SALTS; LACTOGLOBULIN; PROTEIN CONCENTRATIONS; RHEOLOGICAL PROPERTY; SELF AGGREGATION; ULTRASONIC SPECTROSCOPY;

COAGULATION; FATTY ACIDS; GELATION; GELS; MIXTURES; RHEOLOGY; ULTRASONICS;

CASEIN;

BETA CASEIN; BETA LACTOGLOBULIN; OCTANOIC ACID;

ARTICLE; COMPLEX FORMATION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENVIRONMENTAL TEMPERATURE; FLOW RATE; GELATION; PRIORITY JOURNAL; PROTEIN AGGREGATION; PROTEIN ANALYSIS; PROTEIN INTERACTION; PROTEIN ISOLATION; SPECTROSCOPY; TEMPERATURE DEPENDENCE; VISCOELASTICITY;

CASEINS; GELS; LACTOGLOBULINS;

EID: 79952814201     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2011.01.039     Document Type: Article

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