Predicting the Dynamic Elastic Modulus of Mixed Gelatin-Egg White Gels
- 1 March 1989
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 54 (2) , 430-436
- https://doi.org/10.1111/j.1365-2621.1989.tb03100.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Thermodynamic compatibility of proteins in aqueous mediumMolecular Nutrition & Food Research, 1986
- Protein‐containing multicomponent gelsMolecular Nutrition & Food Research, 1986
- Compatibility of Gelatin with Broad Bean Globulin in an Aqueous MediumJournal of Food Science, 1985
- Thermodynamic compatibility of proteins in aqueous media. Part. I. Phase diagrams of some water – protein A – protein B systemsMolecular Nutrition & Food Research, 1985
- Structural and mechanical properties of agar/gelatin co-gels. Small-deformation studiesMacromolecules, 1983
- Mechanical properties of globular proteins gels: 1. Incipient gelation behaviourInternational Journal of Biological Macromolecules, 1981
- Application of phase-volume-ratio method for determining the phase diagram of water-casein-soybean globulins systemPolymer Bulletin, 1980
- Determination of the number of cross‐links in a protein gel from its mechanical and swelling propertiesBiopolymers, 1978
- RHEOLOGY OF GELSJournal of Texture Studies, 1976
- Polymer Blends and CompositesPublished by Springer Nature ,1976