Protein Structure Development in Relation to Denaturation Temperatures
- 1 May 1985
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 18 (2) , 189-191
- https://doi.org/10.1016/s0315-5463(85)71781-6
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Progel and gel formation and reversibility of gelation of whey, soybean, and albumen protein gelsJournal of Agricultural and Food Chemistry, 1984
- Differential scanning calorimetry in food research—A reviewFood Chemistry, 1983
- The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein DenaturationCanadian Institute of Food Science and Technology Journal, 1981
- A differential scanning calorimetric study of conversion of ovalbumin to S‐ovalbumin in eggsJournal of the Science of Food and Agriculture, 1976
- GELATION AND THICKENING PHENOMENA OF VEGETABLE PROTEIN PRODUCTSJournal of Food Science, 1975
- A differential scanning calorimetric study of the stability of egg white to heat denaturationJournal of the Science of Food and Agriculture, 1975
- SOME FACTORS INFLUENCING GELATION AND STABILITY OF SOY PROTEIN DISPERSIONSJournal of Food Science, 1974
- Increase in the stability of avidin produced by binding of biotin. Differential scanning calorimetric study of denaturation by heatBiochemistry, 1973