Gelation of globular proteins: effect of pH and ionic strength on the critical concentration for gel formation. A simple model and its application to β-lactoglobulin heat-induced gelation-Reference-Cited by-同舟云学术

Gelation of globular proteins: effect of pH and ionic strength on the critical concentration for gel formation. A simple model and its application to β-lactoglobulin heat-induced gelation

Published:1992-10 Issue:5 Volume:14 Page:287-291
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Renard D.,Lefebvre J.

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference19 articles.

1. Structural and mechanical properties of biopolymer gels

2. ELECTRON MICROSCOPY OF NETWORK STRUCTURES IN THERMALLY-INDUCED GLOBULAR PROTEIN GELS

3. Food Structure — its creation and evaluation;Hermansson,1988

4. Mechanical properties of globular proteins gels: 1. Incipient gelation behaviour

5. Viscoelastic behaviour of β-lactoglobulin gel structures

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