Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Gaynor M. Kavanagh"'
Publikováno v:
Rheologica Acta. 41:276-284
Creep and recovery experiments have been used to investigate the behaviour of heat set protein gels exemplified by those prepared from β-lactoglobulin (β-Lg). Some initial experiments were also performed on heat set BSA gels to establish appropriat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5508279424d1319f1a2890ee3153a51e
https://doi.org/10.1007/s00397-001-0220-0
https://doi.org/10.1007/s00397-001-0220-0
Publikováno v:
Food Hydrocolloids. 15:383-400
Heat-set globular protein gel networks are discussed in relation to protein charge and screening. Homogeneous fine-stranded' gels form when electrostatic repulsion is high, with a transition to microphase-separated structures as repulsion falls. Fine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e44f4621468db3701dea743b4d74145e
https://doi.org/10.1016/s0268-005x(01)00042-x
https://doi.org/10.1016/s0268-005x(01)00042-x
Publikováno v:
Langmuir. 16:9584-9594
Particulate gels, especially those formed from heating protein solutions, have been extensively investigated over the years. One focus of this work has been, for commercial reasons, on rather crude mixtures of the main milk protein components (whey i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15b934a09b2b6347ce624ec1252f69d8
https://doi.org/10.1021/la0004698
https://doi.org/10.1021/la0004698
Heat-induced gelation of globular proteins: part 3. Molecular studies on low pH β-lactoglobulin gels
Publikováno v:
International Journal of Biological Macromolecules. 28:41-50
Heat-set gels and aggregates from beta-lactoglobulin (beta-Lg), one of the major globular proteins from milk, have been studied on a molecular distance scale using negative-staining transmission electron microscopy (TEM), wide-angle X-ray diffraction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::caba0564002e43d5867d485a877244c4
https://doi.org/10.1016/s0141-8130(00)00144-6
https://doi.org/10.1016/s0141-8130(00)00144-6
Publikováno v:
Macromolecules. 33:7029-7037
Mixed globular protein gels, or gel composites, based on heating solutions of proteins from milk have been investigated for many years, although the great majority of these studies have used rather crude whey isolates containing a fixed ratio of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66ddf1718d58ada798f7cd2002a421f6
https://doi.org/10.1021/ma0005522
https://doi.org/10.1021/ma0005522
Publikováno v:
Progress in Polymer Science. 23:533-562
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ddaeb715c67c461389acd5fa5a047ab6
https://doi.org/10.1016/s0079-6700(97)00047-6
https://doi.org/10.1016/s0079-6700(97)00047-6