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Effect of curdlan on the gel properties and interactions of whey protein isolate gels
International Journal of Biological MacromoleculesThis study investigated the influence of curdlan on the gel properties of whey protein isolate (WPI). Results demonstrated that curdlan significantly improved the water-holding capacity, gel strength and rheological properties of the WPI gels. Moreover, it promoted the unfolding of the molecular structures of WPI, which was manifested by the transition
Wenmei, Hu +7 more
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Rheological Properties of Incendiary Gels
The Journal of Physical and Colloid Chemistry, 1948openaire +2 more sources
Binding properties of hirudin determined by gel filtration and gel electrophoresis
Thrombosis Research, 1990openaire +2 more sources
SYNTHESIS AND SURFACE PROPERTIES OF PHOSPHOSILICATE GELS
2003E. MARENNA +4 more
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