Effect of Electrostatic Interactions on the Percolation Concentration of Fibrillar β-Lactoglobulin Gels
Author:
Affiliation:
1. Food Physics Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering
Link
https://pubs.acs.org/doi/pdf/10.1021/bm025533%2B
Reference22 articles.
1. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
2. The effect of temperature and ionic strength on the dimerisation of β-lactoglobulin
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