Quantitative analysis of binding affinities and characterization of β‐lactoglobulin and λ‐carrageenan as a function of pH
Author:
Affiliation:
1. College of Food Science Shenyang Agricultural University Shenyang China
2. College of Food Science and Engineering Jinzhou Medical University Jinzhou China
Funder
Natural Science Foundation of Liaoning Province
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13042
Reference42 articles.
1. Structuration mechanism of β-lactoglobulin – acacia gum assemblies in presence of quercetin
2. Relationships between conformation of β-lactoglobulin in solution and gel states as revealed by attenuated total reflection Fourier transform infrared spectroscopy
3. Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity
4. Comparing λ-carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory aspects
5. Carrageenan
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