A New Method to Quantitate the Coagulation Process
- 1 September 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (5) , 1400-1404
- https://doi.org/10.1111/j.1365-2621.1983.tb03501.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- Effect of pH and of Succinylation on the Water Retention Properties of Coagulated, Frozen and Thawed Egg AlbumenJournal of Food Science, 1983
- Selected Rheological Properties of pH‐Adjusted or Succinylated Egg AlbumenJournal of Food Science, 1983
- Rheological Properties of Two Heat-Induced Protein GelsJournal of Food Science, 1982
- Heat‐Induced Aggregation of Egg White Proteins as Studied by Vertical Flat‐Sheet Polyacrylamide Gel ElectrophoresisJournal of Food Science, 1981
- Changes in Physical Properties of Meat Batters During HeatingJournal of Food Science, 1981
- Relationship between thermocoagulation of proteins and amino acid compositionsJournal of Agricultural and Food Chemistry, 1980
- Factors contributing to the heat-induced aggregation of ovalbumin.Agricultural and Biological Chemistry, 1978
- Functional properties of acetylated and succinylated egg white.Agricultural and Biological Chemistry, 1977
- The effect of sodium dodecylsulphate on the optical rotation of crude ovalbumin at different temperaturesJournal of the Science of Food and Agriculture, 1977
- On Boiling an EggNature, 1972