✦ LIBER ✦

Composition and Rheological Properties of β-Lactoglobulin/Pectin Coacervates: Effects of Salt Concentration and Initial Protein/Polysaccharide Ratio

✍ Scribed by Wang, Xiaoyong; Lee, Jooyoung; Wang, Yu-Wen; Huang, Qingrong

Book ID: 120165082
Publisher: American Chemical Society
Year: 2007
Tongue: English
Weight: 119 KB
Volume: 8
Category: Article
ISSN: 1525-7797
DOI: 10.1021/bm060902d

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Turbidity and rheological properties of

Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio

✍ Qiaomei Ru; Yuwen Wang; Jooyoung Lee; Yuting Ding; Qingrong Huang 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 689 KB

Effects of Salt Concentration on Formati

Effects of Salt Concentration on Formation and Dissociation of β-Lactoglobulin/Pectin Complexes

✍ Wang, Xiaoyong; Wang, Yu-Wen; Ruengruglikit, Chada; Huang, Qingrong 📂 Article 📅 2007 🏛 American Chemical Society 🌐 English ⚖ 687 KB

Effects of dextran sulfate, NaCl, and in

Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of β-lactoglobulin and α-lactalbumin at neutral pH

✍ B. Vardhanabhuti; E. Allen Foegeding 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 498 KB

Effects of β-κ-casein (CSN2-CSN3) haplot

Effects of β-κ-casein (CSN2-CSN3) haplotypes, β-lactoglobulin (BLG) genotypes, and detailed protein composition on coagulation properties of individual milk of Simmental cows

✍ V. Bonfatti; G. Di Martino; A. Cecchinato; L. Degano; P. Carnier 📂 Article 📅 2010 🏛 American Dairy Science Association 🌐 English ⚖ 200 KB

Study of commodity properties of food em

Study of commodity properties of food emulsions Part 1. The effect of dispersion medium composition on kinetic stability of O/W emulsions containing proteins, acidic polysaccharides and calcium salts

✍ Semënov, S. G. ;Braudo, E. E. ;Yaroshenko, Yu. F. ;Zharikova, G. G. ;Tolstoguzov 📂 Article 📅 1982 🏛 John Wiley and Sons 🌐 English ⚖ 493 KB 👁 1 views

## Abstract The effect of concentrations of acidic polysaccharide and calcium ions on the kinetic stability, viscosity and dispersity of protein‐containing O/W emulsions is studied. Variation of kinetic stability of the emulsions studied is independent of dispersion composition. In a wide range of

Short communication: Effects of β-lactog

Short communication: Effects of β-lactoglobulin, stearoyl-coenzyme A desaturase 1, and sterol regulatory element binding protein gene allelic variants on milk production, composition, acidity, and coagulation properties of Brown Swiss cows

✍ A. Cecchinato; C. Ribeca; A. Maurmayr; M. Penasa; M. De Marchi; N.P.P. Macciotta 📂 Article 📅 2012 🏛 American Dairy Science Association 🌐 English ⚖ 138 KB