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The Combined Effect of High Hydrostatic Pressure and Calcium Salts on the Stability, Solubility and Gel Formation of β-Lactoglobulin

Stability, aggregation and gelation of β-Lactoglobulin are affected by high pressure and salts of the Hofmeister series. Little is known about their combined effects on structure formation processes of β-Lactoglobulin, mainly because many salts of the series are not suitable for use in food. Here, w...

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Detalles Bibliográficos
Autores principales:	Saalfeld, Daniel, Riegel, Ina, Kulozik, Ulrich, Gebhardt, Ronald
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2015
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302320/ https://www.ncbi.nlm.nih.gov/pubmed/28231200 http://dx.doi.org/10.3390/foods4020229

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