Textural Properties of Beta-lactoglobulin - Sodium Alginate Mixed Gels at Large Scale Deformation-Reference-Cited by-同舟云学术

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Textural Properties of Beta-lactoglobulin - Sodium Alginate Mixed Gels at Large Scale Deformation

Published:2012-10-15 Issue:1 Volume:44 Page:56-65
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Haug I.J.¹,Carlsen A.-M.H.¹,Vegarud G.E.²,Langsrud T.²,Draget K.I.¹

Affiliation:

1. Norwegian Biopolymer Laboratory (NOBIPOL); Institute of Biotechnology; Norwegian University of Science and Technology (NTNU); N-7491; Trondheim; Norway

2. Institute of Chemistry, Biotechnology and Food Science (IKBM); Norwegian University of Life science (UMB); Aas; Norway

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2012.00365.x/fullpdf

Reference29 articles.

1. Gelation of beta-lactoglobulin in the presence of propylene glycol alginate: Kinetics and gel properties;Baeza;Colloids Surf. B Biointerfaces,2003

2. Calorimetric studies of thermal denaturation of beta-lactoglobulin in the presence of polysaccharides;Baeza;Lebensm. Wiss. Technol.,2002

3. Thermal-stability of whey proteins - a calorimetric study;Bernal;J. Dairy Sci.,1985

4. Chemical, physical and biological properties of alginates and their biomedical implications;Draget;Food Hydrocoll.,2011

Cited by 1 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. Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate;Food Chemistry;2023-01

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