Rheological properties of gels formed with furcellaran and globular proteins bovine serum albumin and β-lactoglobulin
2005
The effect of the addition of the globular proteins, bovine serum albumin and βlactoglobulin, on the properties of furcellaran gels was studied. The gels were found to be physically cross-linked networked gels. Proteins strongly influence the shear modulus. At low pH the phaseseparation occurred with the change in loss tangent.
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