Fibrillar β-Lactoglobulin Gels: Part 1. Fibril Formation and Structure

By Walraj S. Gosal, A. Clark, S. Ross‐Murphy. 2004

175 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/9b204e6d2e729128f06a7eb3e09e692c77277a68

Citations in the corpus

• β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions (2012, unknown): “However, β - lactoglobulin can also self-assemble into morphologically similar fibrils in 3-5 M urea at 37°C and neutral pH (Hamada, et al. , 2009; Rasmussen, et al. , 2007) or in concentrated alcohols at ambient temperature (Gosal, et al. , 2004).”