A study of the effect of locust bean gum on the rheological behaviour and microstructure of a β-lactoglobulin gel at pH 7

Rheologica Acta

Volumn 43, Issue 5, 2004, Pages 472-481

  Gonçalves, Maria Pilar ^a   Sittikijyothin, Wancheng ^a   da Silva, Marta Vázquez ^a   Lefebvre, Jacques ^b  

^a UNIVERSITY OF PORTO   (Portugal)

^b CEMAGREF   (France)

Author keywords

lactoglobulin; Gelation; Locust bean gum; Microstructure; Viscoelastic behaviour

Indexed keywords

GEL; MICROSTRUCTURE; RHEOLOGY;

EID: 8644278013     PISSN: 00354511     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00397-004-0408-1     Document Type: Article

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