Protein–protein interactions explain the temperature-dependent viscoelastic changes occurring in colloidal protein gels-Reference-Cited by-同舟云学术

Protein–protein interactions explain the temperature-dependent viscoelastic changes occurring in colloidal protein gels

Published:2023 Issue:6 Volume:19 Page:1144-1151
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Andlinger David J.¹^ORCID,Kulozik Ulrich¹

Affiliation:

1. Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354, Freising, Germany

Abstract

Changes in viscoelastic properties of protein hydrogels were explained by different protein interactions with the help of rheometer method.

Funder

Allianz Industrie Forschung

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2023/SM/D2SM01092E

Reference22 articles.

1. On the reversibility of ethanol-induced whey protein denaturation

2. Coupling between criticality and gelation in “sticky” spheres: a structural analysis

3. Light Gold: A Colloidal Approach Using Latex Templates

4. Non-linear rheology reveals the importance of elasticity in meat and meat analogues

5. Rheology of Swiss Cheese Fondue

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