Original paper
Design of β-lactoglobulin micro- and nanostructures by controlling gelation through physical variables
Abstract
β-lactoglobulin (β-Lg) is the major protein fraction of bovine whey serum and its principal gelling agent. Its gelation capacity enables conformational changes associated with protein-protein interactions that allow the design of structures with different properties and morphologies. Thus, the aim of this work was to successfully use β-Lg, purified from a commercial whey protein isolate, to develop food-grade micro- (with diameters between 200...
Paper Details
Title
Design of β-lactoglobulin micro- and nanostructures by controlling gelation through physical variables
Published Date
Mar 1, 2020
Journal
Volume
100
Pages
105357 - 105357
Citation AnalysisPro
You’ll need to upgrade your plan to Pro
Looking to understand the true influence of a researcher’s work across journals & affiliations?
- Scinapse’s Top 10 Citation Journals & Affiliations graph reveals the quality and authenticity of citations received by a paper.
- Discover whether citations have been inflated due to self-citations, or if citations include institutional bias.
Notes
History