Article ID Journal Published Year Pages File Type
6986922 Food Hydrocolloids 2017 49 Pages PDF
Abstract
Weight average molecular characteristics of interacting systems containing βLG (0.3 mg/mL) and LMP (0.1 mg/mL) as studied by HPSEC. Data were analyzed by integrating the chromatographs as peaks 1, 2, 3 and 4. (A) Experimental % Mass Fraction and estimated bound βLG:LMP (w/w); (B) weight average molar mass ([Mw]); and (C) weight average intrinsic viscosity ([ηw]). Error bar represents standard deviation of a set of triple RI measurements.128
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
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