Effects of Amylopectin Structure and Molecular Weight on Microstructural and Rheological Properties of Mixed β-Lactoglobulin Gels-Reference-Cited by-同舟云学术

Effects of Amylopectin Structure and Molecular Weight on Microstructural and Rheological Properties of Mixed β-Lactoglobulin Gels

Published:2003-07-26 Issue:5 Volume:4 Page:1400-1409
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Olsson Camilla¹,Frigård Tuomo¹,Andersson Roger¹,Hermansson Anne-Marie¹

Affiliation:

1. SIK-The Swedish Institute for Food and Biotechnology, P.O. Box 5401, SE−402 29 Göteborg, Sweden, and Department of Food Science, Swedish University of Agricultural Science, P.O. Box 7051, S-750 07 Uppsala, Sweden

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm030038e

Reference42 articles.

1. Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels

2. Protein–polysaccharide interactions

3. New Approaches to Characterizing Food Microstructures

4. Dynamic measurements of β-lactoglobulin structures during aggregation, gel formation and gel break-up in mixed biopolymer systems

5. Confocal scanning light microscopy (CSLM) on mixtures of gelatine and polysaccharides

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