β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions-Reference-Cited by-同舟云学术

β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions

Published:2012-05 Issue:1 Volume:27 Page:242-249
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Loveday S.M.,Wang X.L.,Rao M.A.,Anema S.G.,Singh H.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Formation of fibrillar whey protein aggregates: influence of heat and shear treatment, and resulting rheology;Akkermans;Food Hydrocolloids,2008

2. Enzyme-induced formation of β-lactoglobulin fibrils by AspN endoproteinase;Akkermans;Food Biophysics,2008

3. Peptides are building blocks of heat-induced fibrillar protein aggregates of β-lactoglobulin formed at pH 2;Akkermans;Biomacromolecules,2008

4. Physical and chemical interactions in cold gelation of food proteins;Alting;Journal of Agricultural and Food Chemistry,2002

5. Effect of stirring and seeding on whey protein fibril formation;Bolder;Journal of Agricultural and Food Chemistry,2007

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