Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 942-951

  Wu, Xiaoli ^a   Nishinari, Katsuyoshi ^a   Gao, Zhiming ^a   Zhao, Meng ^a   Zhang, Ke ^a   Fang, Yapeng ^a   Phillips, Glyn O ^a   Jiang, Fatang ^a  

^a HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Fibrils; Gelation; Rheology; Structure; Transglutaminase; lactoglobulin

Indexed keywords

ATOMIC FORCE MICROSCOPY; GELS; PROTEINS;

ATOMIC-FORCE-MICROSCOPY; DITHIOTHREITOL; FIBRIL; FIBRILLAR GEL; LACTOGLOBULIN; LARGE AMPLITUDE; NON-FIBRILLAR; SMALL AMPLITUDE; TRANSGLUTAMINASES; Β-LACTOGLOBULIN;

GELATION;

EID: 84942546534     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.09.012     Document Type: Article

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