On the Crucial Importance of the pH for the Formation and Self-Stabilization of Protein Microgels and Strands
Author:
Affiliation:
1. Polymères, Colloïdes, Interfaces, UMR CNRS Université du Maine, 72085 Le Mans cedex 9, France
2. Department of Food Science and Technology, Nestlé Research Center, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland
Publisher
American Chemical Society (ACS)
Subject
Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science
Link
https://pubs.acs.org/doi/pdf/10.1021/la203357p
Reference21 articles.
1. β-Lactoglobulin and WPI aggregates: Formation, structure and applications
2. X-ray and light scattering study of the structure of large protein aggregates at neutral pH
3. Experimental evidence for a two-step process in the aggregation of β-lactoglobulin at pH 7
4. Multiscale Characterization of Individualized β-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions
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