Gels and gelling of globular proteins

• 1 January 1993
• journal article
• review article
• Published by Elsevier in Trends in Food Science & Technology
• Vol. 4  (1) , 1-5
• https://doi.org/10.1016/s0924-2244(05)80003-2

Abstract

Keywords

• GELS
• AGAROSE
• POLYSACCHARIDE
• HEATING
• GLOBULAR PROTEINS
• BEAT
• UNUSED
• DENATURED