Phase Separation and Association of Globular Protein Aggregates in the Presence of Polysaccharides: 2. Heated Mixtures of Native β-Lactoglobulin and κ-Carrageenan-Reference-Cited by-同舟云学术

Phase Separation and Association of Globular Protein Aggregates in the Presence of Polysaccharides: 2. Heated Mixtures of Native β-Lactoglobulin and κ-Carrageenan

Published:2001-06-12 Issue:14 Volume:17 Page:4380-4385
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Croguennoc Philippe¹,Nicolai Taco¹,Durand Dominique¹,Clark Allan²

Affiliation:

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

2. Unilever Research Colworth, Sharnbrook, Bedford MK441LQ, U.K.

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/la001675i

Reference23 articles.

1. Syrbe, A.; Fernandes, P. B.; Dannenberg, F.; Bauer, W.; Klostermeyer, H.Whey Protein + Polysaccharide Mixtures: Polymer Incompatibility and ItsApplication, inFood macromolecules and colloids; Dickinson, E., Walstra, P., Lorient, D., Eds.; The Royal Society of Chemistry: Cambridge; 1995; pp 328−339.

2. Rheology and Microstructure of β-Lactoglobulin/Sodium Polypectate Gels

3. Sequence-dependent kinetic trapping of biphasic structures in maltodextrin-whey protein gels

4. Interactions of κ-carrageenan with whey proteins in gels formed at different pH

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