Shinya Ikeda

Works (5)

Updated: July 5th, 2023 16:02

2000 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 n

author keywords: beta-lactoglobulin; whey; protein; sol-gel transition; critical get; fractal; percolation; aging
TL;DR: During extended heating time (aging), beta-lactoglobulin gels with 0.1 mol/dm(3) NaCl showed deviations from the parallel power laws, while spectra of gels without added NaCl approached the parallelPower laws, suggesting that post-gelation reactions also significantly affect gel network structures. (via Semantic Scholar)
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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 n, E. Foegeding n & C. Hardin n

author keywords: beta-lactoglobubin; phosphatidylcholine; fatty acid; gelation; secondary structure; viscoelasticity
MeSH headings : Fatty Acids / chemistry; Gels; Hot Temperature; Humans; Lactoglobulins / chemistry; Phosphatidylcholines / chemistry; Protein Structure, Secondary
TL;DR: Effects of phosphatidylcholine and the predominant fatty acids (FAs) in milk, butyrate, oleate, and palmitate, on secondary structural changes in beta-lactoglobulin (beta-LG) during heat-induced gelation were analyzed on the basis of circular dichroism (CD) spectra. (via Semantic Scholar)
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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 n & E. Foegeding n

author keywords: gelation; viscoelasticity; kinetics; whey proteins; lecithin
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1999 journal article

Effects of lecithin on thermally induced whey protein isolate gels

FOOD HYDROCOLLOIDS, 13(3), 239–244.

By: S. Ikeda n & E. Foegeding n

author keywords: gelation; fracture properties; water holding capacity; whey proteins; lecithin
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UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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 n, E. Foegeding n & T. Hagiwara  n

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Added: August 6, 2018

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