Gelation of Native β-Lactoglobulin Induced by Electrostatic Attractive Interaction with Xanthan Gum-Reference-Cited by-同舟云学术

Gelation of Native β-Lactoglobulin Induced by Electrostatic Attractive Interaction with Xanthan Gum

Published:2006-07-22 Issue:17 Volume:22 Page:7351-7357
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Laneuville Sandra I.¹,Turgeon Sylvie L.¹,Sanchez Christian¹,Paquin Paul¹

Affiliation:

1. Dairy Research Center STELA and Institute of Nutraceuticals and Functional Foods, Faculty of Agriculture and Food Science, Université Laval, Pavillon Paul-Comtois, Québec, Canada G1K-7P4, and Laboratoire de Physico-Chimie et Génie Alimentaires, INPL-ENSAIA, 2 Avenue de la Forêt de Hayes, BP172, 54505 Vandœuvre-lès-nancy, Cedex, France

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/la060149%2B

Reference62 articles.

1. An overview of current delivery systems in cancer gene therapy

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4. Structure and Technofunctional Properties of Protein-Polysaccharide Complexes: A Review

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