Determination of Cross-link Density in Egg White Gels from Stress Relaxation Data
- 1 January 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (1) , 218-219
- https://doi.org/10.1111/j.1365-2621.1989.tb08606.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Mechanical properties of globular proteins gels: 1. Incipient gelation behaviourInternational Journal of Biological Macromolecules, 1981
- THE RHEOLOGY OF GELSJournal of Texture Studies, 1980
- Determination of the number of cross‐links in a protein gel from its mechanical and swelling propertiesBiopolymers, 1978