Shinya Ikeda

Works (5)

Download BibTeX Download Plain Text View JSON

2001 journal article

Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions

BIOPOLYMERS, 56(2), 109–118.

By: S. Ikeda, K. Nishinari * & E. Foegeding

author keywords: beta-lactoglobulin; whey; protein; sol-gel transition; critical get; fractal; percolation; aging
Source: Web Of Science
Added: August 6, 2018

2000 journal article

Phospholipid/fatty acid-induced secondary structural change in beta-lactoglobulin during heat-induced gelation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(3), 605–610.

By: S. Ikeda, E. Foegeding & C. Hardin

author keywords: beta-lactoglobubin; phosphatidylcholine; fatty acid; gelation; secondary structure; viscoelasticity
Source: Web Of Science
Added: August 6, 2018

1999 journal article

Dynamic viscoelastic properties of thermally induced whey protein isolate gels with added lecithin

FOOD HYDROCOLLOIDS, 13(3), 245–254.

By: S. Ikeda & E. Foegeding

author keywords: gelation; viscoelasticity; kinetics; whey proteins; lecithin
Source: Web Of Science
Added: August 6, 2018

1999 journal article

Effects of lecithin on thermally induced whey protein isolate gels

FOOD HYDROCOLLOIDS, 13(3), 239–244.

By: S. Ikeda & E. Foegeding

author keywords: gelation; fracture properties; water holding capacity; whey proteins; lecithin
Source: Web Of Science
Added: August 6, 2018

1999 journal article

Rheological study on the fractal nature of the protein gel structure

LANGMUIR, 15(25), 8584–8589.

By: S. Ikeda, E. Foegeding & T. Hagiwara n

Source: Web Of Science
Added: August 6, 2018