The effect of ionic strength on the rheology of pH-induced bovine serum albumin/κ-carrageenan coacervates

LWT

Volumn 59, Issue 1, 2014, Pages 356-360

  Chai, Changhoon ^a   Lee, Jooyoung ^b,c   Huang, Qingrong ^b  

^a Kookmin University   (South Korea)

^b RUTGERS UNIVERSITY   (United States)

^c Yonsei University   (South Korea)

Author keywords

Coacervation; Gel; Ionic strength; Rheology; carrageenan

Indexed keywords

BODY FLUIDS; ELASTICITY; FOOD PRODUCTS; MAMMALS; PH EFFECTS; PROTEINS; SURFACE PLASMON RESONANCE;

AQUEOUS MIXTURES; BOVINE SERUM ALBUMINS; CARRAGEENANS; COACERVATE; COACERVATION; EFFECT OF IONIC STRENGTH; INDUCED PROTEINS; MODEL PROTEINS; STATE DIAGRAM; Κ-CARRAGEENAN;

IONIC STRENGTH;

BOVINAE;

EID: 84903761878     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.05.024     Document Type: Article

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