Heat-Induced Gelation of Globular Proteins: 4. Gelation Kinetics of Low pH β-Lactoglobulin Gels
- 12 October 2000
- journal article
- Published by American Chemical Society (ACS) in Langmuir
- Vol. 16 (24) , 9584-9594
- https://doi.org/10.1021/la0004698
Abstract
No abstract availableKeywords
This publication has 37 references indexed in Scilit:
- Rheological Study on the Fractal Nature of the Protein Gel StructureLangmuir, 1999
- Kinetics of Aggregation and Gelation of Globular Proteins after Heat-Induced DenaturationMacromolecules, 1999
- Factors that determine the fracture properties and microstructure of globular protein gelsFood Hydrocolloids, 1995
- Biopolymer gelation — comparison of reversible and irreversible cross-link descriptionsPolymer Gels and Networks, 1993
- The estimation of junction zone size from geltime measurementsCarbohydrate Polymers, 1991
- Heat‐Induced Gelation of Individual Whey Proteins A Dynamic Rheological StudyJournal of Food Science, 1986
- The concentration dependence of biopolymer gel modulusBritish Polymer Journal, 1985
- A Method for using Measurements of Shear Modulus to Estimate the Size and Thermodynamic Stability of Junction Zones in Noncovalently Cross‐Linked GelsJournal of Food Science, 1984
- Mechanical properties of globular protein gels: II concentration, pH concentration, ph and ionic strength dependenceBritish Polymer Journal, 1981
- Graphlike State of Matter. 10. Cyclization and Concentration of Elastically Active Network Chains in Polymer NetworksMacromolecules, 1978