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Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase
Xiaoli Wu, Katsuyoshi Nishinari, Zhiming Gao, Meng Zhao, Ke Zhang, Yapeng Fang, Glyn O. Phillips and Fatang Jiang Food Hydrocolloids 52 942 (2016) https://doi.org/10.1016/j.foodhyd.2015.09.012
Rheopexy of synovial fluid and protein aggregation
Katherine M.N Oates, Wendy E Krause, Ronald L Jones and Ralph H Colby Journal of The Royal Society Interface 3(6) 167 (2006) https://doi.org/10.1098/rsif.2005.0086
Morphology and gelation of thermosensitive chitosan hydrogels
A study of the effect of locust bean gum on the rheological behaviour and microstructure of a β-lactoglobulin gel at pH 7
Maria Pilar Gonçalves, Wancheng Sittikijyothin, Marta Vázquez da Silva and Jacques Lefebvre Rheologica Acta 43(5) 472 (2004) https://doi.org/10.1007/s00397-004-0408-1
Structure and rheological properties of acacia gum dispersions