Influence of κ-carrageenan on the aggregation behaviour of proteins in heated whey protein isolate solutions
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference21 articles.
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3. Heat induced aggregation and gelation of β-lactoglobulin in the presence of κ-carrageenan;Capron;Food Hydrocolloids,1999
4. Phase separation and association of globular protein aggregates in the presence of polysaccharides. 1. Mixtures of preheated β-lactoglobulin and κ-carrageenan at room temperature;Croguennoc;Langmuir,2001
5. Phase separation and association of globular protein aggregates in the presence of polysaccharides. 2. Heated mixtures of native β-lactoglobulin and κ-carrageenan;Croguennoc;Langmuir,2001
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