β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions

Food Hydrocolloids

Volumn 27, Issue 1, 2012, Pages 242-249

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

^a MASSEY UNIVERSITY   (New Zealand)

^b Department of Obstetrics Gynecology   (United States)

^c FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Acid; Amyloid; Denaturation; Fibril; Heat; Milk; Protein; Self assembly; Whey protein; Lactoglobulin

Indexed keywords

EID: 80054996044     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.07.001     Document Type: Article

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