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-Reference-Cited by-同舟云学术

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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

Published:2021-02 Issue: Volume:198 Page:111472
ISSN:0927-7765
Container-title:Colloids and Surfaces B: Biointerfaces
language:en
Short-container-title:Colloids and Surfaces B: Biointerfaces

Author:

Yuno-Ohta Naoko,Shimonomura Naoya,Hoshi Yuuka,Leocmach Mathieu,Hori Koichi,Ohta Hiroyuki

Funder

Ministry of Education, Culture, Sports, Science and Technology

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology

Reference23 articles.

1. α-Casein Improves the Gel Properties of Dried Egg White

2. Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation

3. Investigation of bovine serum albumin denaturation using ultrasonic spectroscopy

4. Effects of α-casein and Sodium Caprate on the Formation of Heat-induced Ovalbumin Gels

5. β-Casein aids in the formation of a sodium caprate-induced β-lactoglobulin B gel

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Monitoring sodium caseinate and whey protein isolate interaction with mild preheat treatment using ultrasound spectroscopy and confocal laser scanning microscopy;Colloids and Surfaces B: Biointerfaces;2024-09

2. Heat Induced Gelation of an Ovomucoid and Rice Globulin Mixture;Nippon Shokuhin Kagaku Kogaku Kaishi;2021-09-15

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