{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,28]],"date-time":"2026-03-28T19:18:21Z","timestamp":1774725501229,"version":"3.50.1"},"reference-count":33,"publisher":"Springer Science and Business Media LLC","issue":"5","license":[{"start":{"date-parts":[[2004,9,28]],"date-time":"2004-09-28T00:00:00Z","timestamp":1096329600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Rheol Acta"],"published-print":{"date-parts":[[2004,11]]},"DOI":"10.1007\/s00397-004-0408-1","type":"journal-article","created":{"date-parts":[[2004,9,27]],"date-time":"2004-09-27T04:21:18Z","timestamp":1096258878000},"page":"472-481","source":"Crossref","is-referenced-by-count":14,"title":["A study of the effect of locust bean gum on the rheological behaviour and microstructure of a \u03b2-lactoglobulin gel at pH 7"],"prefix":"10.1007","volume":"43","author":[{"given":"Maria Pilar","family":"Gon\u00e7alves","sequence":"first","affiliation":[]},{"given":"Wancheng","family":"Sittikijyothin","sequence":"additional","affiliation":[]},{"given":"Marta V\u00e1zquez","family":"da Silva","sequence":"additional","affiliation":[]},{"given":"Jacques","family":"Lefebvre","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2004,9,28]]},"reference":[{"key":"CR1","doi-asserted-by":"crossref","first-page":"987","DOI":"10.1051\/jcp\/1996930987","volume":"93","author":"Aymard","year":"1996","unstructured":"Aymard P, Gimel JC, Nicolai T, Durand D (1996) Experimental evidence for a two-step process in the aggregation of beta-lactoglobulin at pH7. J Chim Phys 93:987?997","journal-title":"J Chim Phys"},{"key":"CR2","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1016\/S0268-005X(00)00018-7","volume":"14","author":"Bryant","year":"2000","unstructured":"Bryant CM, McClements DJ (2000) Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels. Food Hydrocolloids 14:383?390","journal-title":"Food Hydrocolloids"},{"key":"CR3","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0268-005X(98)00056-3","volume":"13","author":"Capron","year":"1999","unstructured":"Capron I, Nicolai T, Durand D (1999a) Heat induced aggregation and gelation of ?-lactoglobulin in the presence of ?-carrageenan. Food Hydrocolloids 13:1?5","journal-title":"Food Hydrocolloids"},{"key":"CR4","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1016\/S0144-8617(99)00058-2","volume":"40","author":"Capron","year":"1999","unstructured":"Capron I, Nicolai T, Smith C (1999b) Effect of addition of ?-carrageenan on the mechanical and structural properties of ?-lactoglobulin gels. Carbohydr Polym 40:233?238","journal-title":"Carbohydr Polym"},{"key":"CR5","doi-asserted-by":"crossref","unstructured":"Coimbra MA, Delgadillo I, Waldron KW, Selvendran RR (1996) Isolation and analysis of cell wall polymers from olive pulp. In: Linskens HF, Jackson JF (eds) Modern methods of plant analysis, vol.17. Plant cell wall analysis. Springer, Berlin Heidelberg New York, p 19","DOI":"10.1007\/978-3-642-60989-3_2"},{"key":"CR33","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1111\/j.1745-4603.1981.tb01229.x","volume":"12","author":"Doublier","year":"1981","unstructured":"Doublier JL, Launay B (1981) Rheology of galactomannan solutions: comparative study of guar gum and locust bean gum. Journal of Texture Studies 12:151?172","journal-title":"Journal of Texture Studies"},{"key":"CR6","doi-asserted-by":"crossref","first-page":"110","DOI":"10.1021\/ma00079a017","volume":"27","author":"Durrani","year":"1994","unstructured":"Durrani CM, Donald AM (1994) Fourier transform infrared microspectroscopy of phase separated mixed biopolymer gels. Macromolecules 27:110?119","journal-title":"Macromolecules"},{"key":"CR7","doi-asserted-by":"crossref","first-page":"423","DOI":"10.1016\/0144-8617(86)90002-0","volume":"6","author":"Gainsford","year":"1986","unstructured":"Gainsford SE, Harding SE, Mitchell JR, Bradley TD (1986) A comparison between the hot and cold water soluble fractions of two locust bean gum samples. Carbohydr Polym 6:423?442","journal-title":"Carbohydr Polym"},{"key":"CR8","doi-asserted-by":"crossref","first-page":"583","DOI":"10.1021\/ma00080a037","volume":"27","author":"Gimel","year":"1994","unstructured":"Gimel JC, Durand D, Nicolai T (1994). Structure and distribution of aggregates formed after heat-induced denaturation of globular proteins. Macromolecules 27:583?589","journal-title":"Macromolecules"},{"key":"CR9","doi-asserted-by":"crossref","first-page":"181","DOI":"10.1016\/S0268-005X(03)00061-4","volume":"18","author":"Gon","year":"2004","unstructured":"Gon\ufffdalves MP, Torres D, Andrade CT, Azero EG, Lefebvre J (2004) Rheological study of the effect of Cassia javanica galactomannans on the heat-set gelation of a whey protein isolate at pH\ufffd7. Food Hydrocolloids 18:181?189","journal-title":"Food Hydrocolloids"},{"key":"CR10","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1016\/S0268-005X(97)80022-7","volume":"11","author":"Grinberg","year":"1997","unstructured":"Grinberg V, Tolstoguzov VB (1997) Thermodynamic incompatibility of proteins and polysaccharides in solutions. Food Hydrocolloids 11:145?158","journal-title":"Food Hydrocolloids"},{"key":"CR11","doi-asserted-by":"crossref","first-page":"517","DOI":"10.1007\/BF00366336","volume":"33","author":"Kaschta","year":"1994","unstructured":"Kaschta J, Schwartzl FR (1994) Calculation of discrete retardation spectra from creep data-I. Method. Rheol Acta 33:517?529","journal-title":"Rheol Acta"},{"key":"CR12","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/S0141-8130(00)00144-6","volume":"28","author":"Kavanagh","year":"2000","unstructured":"Kavanagh GM, Clark AH, Ross-Murphy SB (2000) Heat-induced gelation of globular proteins: part 3. Molecular studies on low pH ?-lactoglobulin gels. Int J Biol Macromol 28:41?50","journal-title":"Int J Biol Macromol"},{"key":"CR13","doi-asserted-by":"crossref","first-page":"523","DOI":"10.1016\/S0268-005X(09)80122-7","volume":"5","author":"Langton","year":"1992","unstructured":"Langton M, Hermansson AM (1992) Fine-stranded and particulate gels of ?-lactoglobulin and whey protein at varying pH. Food Hydrocolloids 5:523?539","journal-title":"Food Hydrocolloids"},{"key":"CR14","doi-asserted-by":"crossref","first-page":"441","DOI":"10.1016\/S0268-005X(09)80087-8","volume":"8","author":"McSwiney","year":"1994","unstructured":"McSwiney M, Singh H, Campanella OH (1994) Thermal aggregation and gelation of bovine ?-lactoglobulin. Food Hydrocolloids 8:441?453","journal-title":"Food Hydrocolloids"},{"key":"CR15","first-page":"43","volume":"11","author":"Mulvihill","year":"1987","unstructured":"Mulvihill DM, Donovan M (1987) Whey protein and their thermal denaturation?a review. Ir J Food Sci Technol 11:43?75","journal-title":"Ir J Food Sci Technol"},{"key":"CR16","doi-asserted-by":"crossref","first-page":"473","DOI":"10.1016\/S0268-005X(00)00027-8","volume":"14","author":"Olsson","year":"2000","unstructured":"Olsson C, Stading M, Hermansson A-M (2000) Rheological influence of non-gelling amylopectins on ?-lactoglobulin gel structures. Food Hydrocolloids 14:473?483","journal-title":"Food Hydrocolloids"},{"key":"CR17","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/S0268-005X(01)00069-8","volume":"16","author":"Olsson","year":"2002","unstructured":"Olsson C, Langton M, Hermansson A-M (2002) Microstructures of ?-lactoglobulin\/amylopectin gels on different length scales and their significance for rheological properties. Food Hydrocolloids 16:111?126","journal-title":"Food Hydrocolloids"},{"key":"CR18","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1016\/S0268-005X(99)00043-0","volume":"14","author":"Ould","year":"2000","unstructured":"Ould Eleya MM, Turgeon SL (2000a) Rheology of ?-carrageenan and ?-lactoglobulin mixed gels. Food Hydrocolloids 14:29?40","journal-title":"Food Hydrocolloids"},{"key":"CR19","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1016\/S0268-005X(99)00055-7","volume":"14","author":"Ould","year":"2000","unstructured":"Ould Eleya MM, Turgeon SL (2000b) The effect of pH on the rheology of ?-lactoglobulin\/?-carrageenan mixed gels. Food Hydrocolloids 14:245?251","journal-title":"Food Hydrocolloids"},{"key":"CR20","doi-asserted-by":"crossref","first-page":"287","DOI":"10.1016\/S0141-8130(05)80042-X","volume":"14","author":"Renard","year":"1992","unstructured":"Renard D, Lefebvre J (1992) Gelation of globular proteins: effect of pH and ionic strength on the critical concentration for gel formation. Int J Biol Macromol 14:287?291","journal-title":"Int J Biol Macromol"},{"key":"CR21","doi-asserted-by":"crossref","unstructured":"Renard D, Axelos M, Lefebvre J (1995) Investigation of sol-gel transitions of beta-lactoglobulin by rheological and SANS measurements. In: Dickinson E, Lorient D (eds) Food macromolecules and colloids. The Royal Society of Chemistry, Cambridge, p 390","DOI":"10.1039\/9781847550873-00390"},{"key":"CR22","doi-asserted-by":"crossref","first-page":"998","DOI":"10.1051\/jcp\/1996930998","volume":"93","author":"Renard","year":"1996","unstructured":"Renard D, Axelos M, Bou\ufffd F, Lefebvre J (1996) Small angle neutron scattering and viscoelasticity study of the colloidal structure of aqueous solutions and gels of a globular protein. J Chim Phys 93:998?1015","journal-title":"J Chim Phys"},{"key":"CR23","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1046\/j.1365-2621.1999.00320.x","volume":"34","author":"Sawyer","year":"1999","unstructured":"Sawyer L, Kontopidis G, Su-Ying W (1999) ?-Lactoglobulin?a three-dimensional perspective. Int J Food Sci Technol 34:409?418","journal-title":"Int J Food Sci Technol"},{"key":"CR24","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1016\/S0268-005X(09)80013-1","volume":"4","author":"Stading","year":"1990","unstructured":"Stading M, Hermansson AM (1990) Viscoelastic behaviour of ?-lactoglobulin gel structures. Food Hydrocolloids 4:121?135","journal-title":"Food Hydrocolloids"},{"key":"CR25","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1016\/S0268-005X(09)80046-5","volume":"5","author":"Stading","year":"1991","unstructured":"Stading M, Hermansson AM (1991) Large deformation properties of ?-lactoglobulin gel structures. Food Hydrocolloids 5:339?352","journal-title":"Food Hydrocolloids"},{"key":"CR26","doi-asserted-by":"crossref","first-page":"455","DOI":"10.1016\/S0268-005X(09)80031-3","volume":"6","author":"Stading","year":"1992","unstructured":"Stading M, Langton M, Hermansson AM (1992) Inhomogeneous fine-stranded ?-lactoglobulin gels. Food Hydrocolloids 6:455?470","journal-title":"Food Hydrocolloids"},{"key":"CR27","doi-asserted-by":"crossref","first-page":"195","DOI":"10.1016\/S0268-005X(09)80172-0","volume":"7","author":"Stading","year":"1993","unstructured":"Stading M, Langton M, Hermansson AM (1993) Microstructure and rheological behaviour of particulate ?-lactoglobulin gels. Food Hydrocolloids 7:195?212","journal-title":"Food Hydrocolloids"},{"key":"CR28","doi-asserted-by":"crossref","first-page":"1445","DOI":"10.1122\/1.550646","volume":"39","author":"Stading","year":"1995","unstructured":"Stading M, Langton M, Hermansson AM (1995) Small and large deformation studies of protein gels. J Rheol 39:1445?1450","journal-title":"J Rheol"},{"key":"CR29","doi-asserted-by":"crossref","unstructured":"Syrbe A, Fernandes PB, Dannenberg F, Bauer W, Klostermeyer H (1995) Whey protein+polysaccharide mixtures: polymer incompatibility and its application. In: Dickinson E, Lorient D (eds) Food macromolecules and colloids. The Royal Society of Chemistry, Cambridge, p 328","DOI":"10.1039\/9781847550873-00328"},{"key":"CR30","doi-asserted-by":"crossref","unstructured":"Tschoegl NW (1989) The phenomenological theory of linear viscoelastic behavior. An introduction. Springer, Berlin Heidelberg New York","DOI":"10.1007\/978-3-642-73602-5"},{"key":"CR31","doi-asserted-by":"crossref","first-page":"469","DOI":"10.1016\/S0268-005X(98)00065-4","volume":"12","author":"Walkenstr","year":"1998","unstructured":"Walkenstr\ufffdm P, Panighetti N, Windhab E, Hermansson AM (1998) Effects of fluid shear and temperature on whey protein gels, pure or mixed with xanthan. Food Hydrocolloids 12:469?479","journal-title":"Food Hydrocolloids"},{"key":"CR32","doi-asserted-by":"crossref","first-page":"203","DOI":"10.1016\/S0268-005X(96)80036-1","volume":"10","author":"Zasypkin","year":"1996","unstructured":"Zasypkin DV, Dumay E, Cheftel JC (1996) Pressure-and heat-induced gelation of mixed ?-lactoglobulin\/xanthan solutions. Food Hydrocolloids 10:203?211","journal-title":"Food Hydrocolloids"}],"container-title":["Rheologica Acta"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s00397-004-0408-1.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/article\/10.1007\/s00397-004-0408-1\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s00397-004-0408-1","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2019,5,28]],"date-time":"2019-05-28T13:10:11Z","timestamp":1559049011000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/s00397-004-0408-1"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2004,9,28]]},"references-count":33,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2004,11]]}},"alternative-id":["408"],"URL":"https:\/\/doi.org\/10.1007\/s00397-004-0408-1","relation":{},"ISSN":["0035-4511","1435-1528"],"issn-type":[{"value":"0035-4511","type":"print"},{"value":"1435-1528","type":"electronic"}],"subject":[],"published":{"date-parts":[[2004,9,28]]}}}