Characterization of beta2-Lactoglobulin A Gelation in the Presence of Sodium Caprate by Ultrasound Spectroscopy and Electron Microscopy

The effect of sodium caprate (a fatty acid salt) on the formation of beta2-lactoglobulin A gels was studied at constant temperature (30 or 35 degree C) using ultrasonic spectroscopy. During incubation at these temperatures, ultrasonic attenuation increased with the addition of sodium caprate, and re...

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Bibliographic Details
Published inBiomacromolecules Vol. 8; no. 8; pp. 2542 - 2548
Main Authors Ohta, Naoko Yuno, Corredig, Milena
Format Journal Article
LanguageEnglish
Published 01.01.2007
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