Progel and gel formation and reversibility of gelation of whey, soybean, and albumen protein gels
- 1 March 1984
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 32 (2), 307-313
- https://doi.org/10.1021/jf00122a033
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Effects of salts and denaturants on thermocoagulation of proteinsJournal of Agricultural and Food Chemistry, 1981
- Firmness of Heat Induced Albumen CoagulumPoultry Science, 1980
- Thermal coagulation of egg albuminJournal of Agricultural and Food Chemistry, 1980
- Heat Induced Changes in Sulphydryl Levels in Egg WhiteCanadian Institute of Food Science and Technology Journal, 1979
- Multiple regression and response surface analysis of the effects of calcium chloride and cysteine on heat-induced whey protein gelationJournal of Agricultural and Food Chemistry, 1979
- THERMALLY INDUCED GELATION OF THE 12s RAPESEED GLYCOPROTEINJournal of Food Science, 1978