Microstructure and rheology of globular protein gels in the presence of gelatin-Reference-Cited by-同舟云学术

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Microstructure and rheology of globular protein gels in the presence of gelatin

Published:2016-04 Issue: Volume:55 Page:34-46
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ersch Carsten,Meinders Marcel B.J.,Bouwman Wim G.,Nieuwland Maaike,van der Linden Erik,Venema Paul,Martin Anneke H.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

1. Quantitative analysis of confocal laser scanning microscopy images of heat-set globular protein gels;Ako;Food Hydrocolloids,2009

2. Micro-phase separation explains the abrupt structural change of denatured globular protein gels on varying the ionic strength or the pH;Ako;Soft Matter,2009

3. Acid-induced cold gelation of globular proteins: effects of protein aggregate characteristics and disulfide bonding on rheological properties;Alting;Journal of Agricultural and Food Chemistry,2004

4. Analysis of spin-echo small-angle neutron scattering measurements;Andersson;Journal of Applied Crystallography,2008

5. Crosslinked biopolymers: experimental evidence for scalar percolation theory;Axelos;Physical Review Letters,1990

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