HEAT‐INDUCED GELLING IN SOLUTIONS OF OVALBUMIN
- 1 May 1980
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3) , 570-574
- https://doi.org/10.1111/j.1365-2621.1980.tb04103.x
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- Effects of ph and neutral salts on the formation and quality of thermal aggregates of ovalbumin. A study on thermal aggregation and denaturationJournal of the Science of Food and Agriculture, 1979
- Determination of the number of cross‐links in a protein gel from its mechanical and swelling propertiesBiopolymers, 1978
- A differential scanning calorimetric study of conversion of ovalbumin to S‐ovalbumin in eggsJournal of the Science of Food and Agriculture, 1976
- USE OF COAGULATED LACTALBUMIN FROM CHEESE WHEY IN GROUND MEATSJournal of Food Science, 1975
- FOOD USE OF SOYBEAN 7S AND 11S PROTEINS Heat Denaturation of Soybean Proteins at High TemperatureJournal of Food Science, 1975
- Properties of Poly(1,4-hexuronates) in the Gel State. I. Evaluation of a Method for the Determination of Stiffness.Acta Chemica Scandinavica, 1972
- Flavonoids from Prunus persica Batsch (peach bark)Australian Journal of Chemistry, 1968
- DISC ELECTROPHORESIS – II METHOD AND APPLICATION TO HUMAN SERUM PROTEINS*Annals of the New York Academy of Sciences, 1964
- Studies on Denatured Egg Albumin. Part vJournal of the agricultural chemical society of Japan, 1961
- The Kinetics of Protein Denaturation. IV. The Viscosity and Gelation of Urea Solutions of Ovalbumin1Journal of the American Chemical Society, 1953