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.
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)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
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.
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)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
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.
author keywords: gelation; viscoelasticity; kinetics; whey proteins; lecithin
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
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.
author keywords: gelation; fracture properties; water holding capacity; whey proteins; lecithin
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
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.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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