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Updated: Jan 27, 2026

Staining of Proteins in Gels with Coomassie G-250 without Organic Solvent and Acetic Acid
07:47

Staining of Proteins in Gels with Coomassie G-250 without Organic Solvent and Acetic Acid

Published on: August 14, 2009

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Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and

Chi Yan1, Dongwen Fu1, David Julian McClements2

  • 1State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.

Food Research International (Ottawa, Ont.)
|March 20, 2019
PubMed

Keywords:
Cold-set emulsion gelLactoferrin (LF)Mixed proteinRheologyWhey protein isolate (WPI)

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