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- W2046941345 abstract "In this study, the microstructure of gels made from β -lactoglobulin (β -lg), α -lactalbumin (α -lac), bovine serum albumin (BSA) and mixtures of these proteins prepared at pH 3 and 8.6 were studied by transmission electron microscopy. The results showed that at pH 3, β -lg,α -lac and α -lac/β -lg gels/aggregates consisted of dense compact particulate globules with diameters ranging from 1 to 4 μ m while BSA, BSA/α -lac and BSA/β -lg gels were filamentous and fluffy in nature with globule diameters in the nanometer scale. The sizes of the globules formed byα -lac were up to four times larger than those formed by β -lg. The β -lg/BSA andα -lac/BSA mixtures formed gels with interpenetrating networks at pH 3. At pH 8.6, the BSA, BSA/α -lac and BSA/β -lg micrographs showed gel networks made up of very finestranded random aggregates; gels formed by α -lac, β -lg and α -lac/β -lg consisted of much larger aggregates. The micrographs of the α -lac and β -lg/α -lac gels formed at alkaline pH showed them to consist of a phase-separated network. Visual observation showed all the gels formed at pH 3 to be opaque while those formed at pH 8.6 were translucent." @default.
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- W2046941345 date "2000-05-01" @default.
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- W2046941345 title "Microstructural Properties of Heat-set Whey Protein Gels: Effect of pH" @default.
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- W2046941345 doi "https://doi.org/10.1006/fstl.2000.0646" @default.
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