Mercaptoethanol, N‐Ethylmaleimide, Propylene Glycol and Urea Effects on Rheological Properties of Thermally Induced β‐Lactoglobulin Gels at Alkaline pH
- 1 September 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (5), 1338-1341
- https://doi.org/10.1111/j.1365-2621.1991.tb04767.x
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Effects of structuring and destructuring anionic ions on the rheological properties of thermally induced β-lactoglobulin gelsFood Hydrocolloids, 1990
- Study of the Molecular Forces Involved in the Gelation of Plasma Proteins at Alkaline pHJournal of Food Science, 1989
- Structural stability of β‐lactoglobulin in the presence of kosmotropic salts A kinetic and thermodynamic studyInternational Journal of Peptide and Protein Research, 1988
- Gelation of β‐Lactoglobulin: Effects of Sodium Chloride and Calcium Chloride on the Rheological and Structural Properties of GelsJournal of Food Science, 1988
- Prediction of the Strength of Whey Protein Gels Based on CompositionJournal of Food Science, 1985
- Progel and gel formation and reversibility of gelation of whey, soybean, and albumen protein gelsJournal of Agricultural and Food Chemistry, 1984
- Effects of various anions on the rheological and gelling behavior of soy proteins: thermodynamic observationsJournal of Agricultural and Food Chemistry, 1983
- ELECTRON MICROSCOPY OF NETWORK STRUCTURES IN THERMALLY‐INDUCED GLOBULAR PROTEIN GELSInternational Journal of Peptide and Protein Research, 1981
- β-LactoglobulinsPublished by Elsevier ,1971
- Protein GelsAdvances in protein chemistry, 1948