Relation of ?-Lactoglobulin ? Sodium Polypectate Aggregation to Bulk Macromolecular Concentration-Reference-Cited by-同舟云学术

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Relation of ?-Lactoglobulin ? Sodium Polypectate Aggregation to Bulk Macromolecular Concentration

Published:1996-01 Issue:1 Volume:61 Page:69-73
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

NDI EMBOLA E.,SWANSON B.G.,DUNKER A.K.,LUEDECKE L.O.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb14727.x/fullpdf

Reference21 articles.

1. Thermal Stability and Functionality of Whey Proteins

2. E. Dickinson, and G. Stainsby, 1982 . Colloids in Foods , p.224 -225 . Applied Science Publishers Ltd., Barking, Essex, England.

3. Protein: Polyanion interaction

4. Protein Gels

Cited by 5 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. Thermally induced gelation behavior and fractal analysis of ovalbumin-carboxymethylcellulose electrostatic complexes;Food Hydrocolloids;2019-06

2. Pectins;Food Polysaccharides and Their Applications;2006-05-26

3. The formation of heat-induced protein aggregates in whey protein/pectin mixtures studied by size exclusion chromatography coupled with multi-angle laser light scattering detection;Food Hydrocolloids;2005-09

4. Interactions of (β-Lactoglobulin and High-methoxyl Pectins in Acidified Systems;Journal of Food Science;2003-06

5. Structure and Technofunctional Properties of Protein-Polysaccharide Complexes: A Review;Critical Reviews in Food Science and Nutrition;1998-12

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