Effect of addition of κ-carrageenan on the mechanical and structural properties of β-lactoglobulin gels
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference13 articles.
1. Heat induced aggregation and gelation of β-lactoglobulin in the presence of κ-carrageenan
2. Viscoelastic characteristics of whey protein systems at neutral pH
3. Structure and distribution of aggregates formed after heat-induced denaturation of globular proteins
4. Physical properties of cold-setting gels formed from heat-denatured whey protein isolate
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