Characterization of β-Lactoglobulin A Gelation in the Presence of Sodium Caprate by Ultrasound Spectroscopy and Electron Microscopy-Reference-Cited by-同舟云学术

Characterization of β-Lactoglobulin A Gelation in the Presence of Sodium Caprate by Ultrasound Spectroscopy and Electron Microscopy

Published:2007-07-13 Issue:8 Volume:8 Page:2542-2548
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Yuno-Ohta Naoko¹,Corredig Milena¹

Affiliation:

1. Junior College at Mishima, Nihon University, 2-31-145 Bunkyo-Cho, Mishima City, Shizuoka 411-8555, Japan, and Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm0701393

Reference24 articles.

1. Formation of Transparent Gels of Sesame 13S Globulin: Effects of Fatty Acid Salts

2. On relationships between molecular structure, interaction and surface behavior in mixture: small-molecule surfactant+protein

3. Yuno-Ohta, N.; Ohta, H.; Maeda, H.; Okada, M.; Hasegawa, K. InFoodHydrocolloids: Structures, Properties, and Functions; Nishinari, K., Doi, E., Eds.; Plenum Press: New York, 1994; pp 371−374.

4. Formation of Fatty Acid Salt-Induced Gel of Ovalbumin and the Mechanism for Gelation

Cited by 11 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. 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;Colloids and Surfaces B: Biointerfaces;2021-02

3. Mechanism for Formation of Heat-induced Milk Whey Protein Gel with Pre-treatment using Aqueous Ethanol: The Ultrasonic Properties and Protein Secondary Structure;Nippon Shokuhin Kagaku Kogaku Kaishi;2021-01-15

4. Formation of Mixed Protein Films Using Proteins with Different Heat Stabilities;Nippon Shokuhin Kagaku Kogaku Kaishi;2018-11-15

5. Microfluidic detection with acoustic spectroscopy (MIDAS) for analysis of insulin formulation stability;Analytical Methods;2017