most citedCharacterization of the gelation and resulting network of a mixed-protein gel derived from sodium caseinate and ovalbumin in the presence of glucono--lactone

4 citations · 4 across the 1 of their papers we have counts for

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cond-mat.soft2020★ 4 cited

Characterization of the gelation and resulting network of a mixed-protein gel derived from sodium caseinate and ovalbumin in the presence of glucono--lactone

Naoko Yuno-Ohta, Naoya Shimonomura, Yuuka Hoshi +3

We investigated mixed-protein gels made from sodium caseinate and ovalbumin at different ratios with use of the acidification agent glucono--lactone. Dynamic viscoelastic measur…