Effect of underwater high-current discharge on the properties of low-concentration -lactoglobulin solutions

By Kimeldorf M.   Gleizer S.   Krasik Y.E.   Felsteiner J.   Brumfeld V.   Zuckerman H.  

Innovative Food Science and Emerging Technologies, Vol. 4, Iss. 2, 2003-06 ,pp. : 151-159

Elsevier

Access to resources Recommend Favorite

Microstructures of -lactoglobulin/amylopectin gels on different length scales and their significance for rheological properties

By Olsson C.   Langton M.   Hermansson A.-M.  

Food Hydrocolloids, Vol. 16, Iss. 2, 2002-03 ,pp. : 111-126

Elsevier

Access to resources Recommend Favorite

Mesoscopic structure and viscoelastic properties of -lactoglobulin gels at low pH and low ionic strength

By Sagis L.M.C.   Veerman C.   Ganzevles R.   Ramaekers M.   Bolder S.G.   van der Linden E.  

Food Hydrocolloids, Vol. 16, Iss. 3, 2002-05 ,pp. : 207-213

Elsevier

Access to resources Recommend Favorite

Improvement of functional properties of -lactoglobulin by conjugation with glucose-6-phosphate through the Maillard reaction

By Aoki T.   Kitahata K.   Fukumoto T.   Sugimoto Y.   Ibrahim H.R.   Kimura T.   Kato Y.   Matsuda T.  

Food Research International, Vol. 30, Iss. 6, 1997-07 ,pp. : 401-406

Elsevier

Access to resources Recommend Favorite

Suppression of depletion flocculation in oil-in-water emulsions: a kinetic effect of -lactoglobulin

By Blijdenstein T.B.J.   van Vliet T.   van der Linden E.   van Aken G.A.  

Food Hydrocolloids, Vol. 17, Iss. 5, 2003-09 ,pp. : 661-669

Elsevier

Access to resources Recommend Favorite