Rheological properties of sodium caprate-induced β-lactoglobulin gel and changes in secondary structure during gelation-Reference-Cited by-同舟云学术

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Rheological properties of sodium caprate-induced β-lactoglobulin gel and changes in secondary structure during gelation

Published:2004-03 Issue:3 Volume:81 Page:225-230
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Yuno-Ohta Naoko¹,Murata Katsuo²,Miyahara Mitsuyoshi³,Ohta Hiroyuki⁴

Affiliation:

1. ; Junior College at Mishima; Nihon University; 2-31-145 Bunkyo-Cho 411-8555 Mishima City, Shizuoka Japan

2. ; Naruto University of Education; Naruto-Cho, Naruto 772-0051 Tokushima Japan

3. ; College of Bioresource Sciences; Nihon University; 252-0813 Fujisawa Kanagawa Japan

4. ; Graduate School of Bioscience and Biotechnology; Tokyo Institute of Technology; 4259 Nagatsuta 226-8501 Yokohama Japan

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference14 articles.

1. Formation of Transparent Gels of Sesame 13S Globulin: Effects of Fatty Acid Salts;Yuno-Ohta;J. Food Sci.,1992

2. Relationship Between the Functional Properties and Microstructure of Food Protein Gel: Effects of Fatty Acid Salts;Yuno-Ohta,1994

3. Gelation Properties of Ovalbumin as Affected by Fatty Acid Salts;Yuno-Ohta;J. Food Sci.,1996

4. Formation of Fatty Acid Salt-Induced Gel of Ovalbumin and the Mechanism for Gelation;Yuno-Ohta;J. Agric. Food Chem.,1998

5. Gelation of β-Lactglobulin: Effects of Sodium Chloride and Calcium Chloride on the Rheological and Structural Properties of Gels;Mulvihill;J. Food Sci.,1988

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. β-Casein aids in the formation of a sodium caprate-induced β-lactoglobulin B gel;Colloids and Surfaces B: Biointerfaces;2011-06

2. Use of ultrasound spectroscopy to examine the effect of cysteine on β-lactoglobulin interactions;Colloid and Polymer Science;2009-10-13

3. Modification of Functional Properties of Fatty Acid Salt-Induced Gel of .BETA.-Lactoglobulin by the Addition of Fish Water-Soluble Protein Concentrate;Nippon Shokuhin Kagaku Kogaku Kaishi;2008

4. Characterization of β-Lactoglobulin A Gelation in the Presence of Sodium Caprate by Ultrasound Spectroscopy and Electron Microscopy;Biomacromolecules;2007-07-13

5. Mechanism for formation of ovalbumin–fatty acid salt mixed gels;Food Hydrocolloids;2006-03

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