β-Casein aids in the formation of a sodium caprate-induced β-lactoglobulin B gel
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology
Reference30 articles.
1. Formation of Transparent Gels of Sesame 13S Globulin: Effects of Fatty Acid Salts
2. Characteristics and Intermolecular Forces in Gelation of Rice Globulin with Fatty Acid Salts
3. Gelation Properties of Ovalbumin as Affected by Fatty Acid Salts
4. Rheological properties of sodium caprate-induced β-lactoglobulin gel and changes in secondary structure during gelation
5. Formation of Fatty Acid Salt-Induced Gel of Ovalbumin and the Mechanism for Gelation
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1. Characterization of the gelation and resulting network of a mixed-protein gel derived from sodium caseinate and ovalbumin in the presence of glucono-δ-lactone;Colloids and Surfaces B: Biointerfaces;2021-02
2. Role of ovomucoid in the gelation of a β-lactoglobulin-ovomucoid mixture;Colloid and Polymer Science;2016-04-08
3. Functional Properties of Food Proteins;Applied Food Protein Chemistry;2015-01-16
4. The use of advanced spectroscopic techniques to understand texture in dairy foods;Food Texture Design and Optimization;2014-04-11
5. Effects of α-casein and Sodium Caprate on the Formation of Heat-induced Ovalbumin Gels;Nippon Shokuhin Kagaku Kogaku Kaishi;2014
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