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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Published in | Biomacromolecules Vol. 8; no. 8; pp. 2542 - 2548 |
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Main Authors | , |
Format | Journal Article |
Language | English |
Published |
01.01.2007
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Online Access | Get full text |
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