Effect of the Cluster Size on the Micro Phase Separation in Mixtures of β-Lactoglobulin Clusters and κ-Carrageenan-Reference-Cited by-同舟云学术

Effect of the Cluster Size on the Micro Phase Separation in Mixtures of β-Lactoglobulin Clusters and κ-Carrageenan

Published:2005-12-16 Issue:1 Volume:7 Page:304-309
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Baussay Karine¹,Nicolai Taco¹,Durand Dominique¹

Affiliation:

1. Polymères, Colloïdes, Interfaces, UMR CNRS, Université du Maine, 72085 Le Mans Cedex, 9, France

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm050662m

Reference39 articles.

1. Thermodynamic incompatibility of proteins and polysaccharides in solutions

2. Protein–polysaccharide interactions

3. Syrbe, A.; Fernandes, P. B.; Dannenberg, F.; Bauer, W.; Klostermeyer, H. InFood macromolecules and colloids; Dickinson, E., Walstra, P., Lorient, D., Eds.; The Royal Society of Chemistry: Cambridge, 1995; pp 328−339.

4. Polymer Science Concepts in Dairy Systems—an Overview of Milk Protein and Food Hydrocolloid Interaction

5. Protein–polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects

Cited by 21 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. Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenan;Applied Food Research;2022-12

2. Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread;Journal of Food Processing and Preservation;2022-01-16

3. Kappa‐carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia‐Hua) during frozen storage;Journal of Food Science;2020-11-29

4. Effect of Kappa carrageenan on acid-induced gelation of whey protein aggregates. Part I: Potentiometric titration, rheology and turbidity;Food Hydrocolloids;2020-05

5. Gelation and microstructural properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis) modified by κ-Carrageenan/K+;Food Hydrocolloids;2019-06