Whey protein nanofibrils: Kinetic, rheological and morphological effects of group IA and IIA cations

International Dairy Journal

Volumn 26, Issue 2, 2012, Pages 133-140

  Loveday, Simon M ^a   Su, Jiahong ^a   Rao, M Anandha ^b   Anema, Skelte G ^c   Singh, Harjinder ^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

AMYLOID-LIKE FIBRIL; CATION CONCENTRATIONS; CATION TYPE; FIBRIL MORPHOLOGY; GELATION KINETICS; LOW IONIC STRENGTH; MONOVALENT SALT; MORPHOLOGICAL EFFECTS; NANO-FIBRILS; WHEY PROTEINS;

CALCIUM CHLORIDE; ELASTICITY; GELATION; IONIC STRENGTH; MORPHOLOGY; POSITIVE IONS; PROTEINS; SELF ASSEMBLY; SODIUM CHLORIDE;

RHEOLOGY;

EID: 84863868385     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.03.001     Document Type: Article

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