Egg Protein Gels
- 1 January 1990
- book chapter
- Published by Springer Nature
Abstract
No abstract availableKeywords
This publication has 83 references indexed in Scilit:
- Combined Effect of pH and Sodium Chloride on the Heat‐induced Aggregation of Whole Egg ProteinsJournal of Food Science, 1986
- Gel Strength Development During Heating of Surimi in Combination with Egg White or Whey Protein ConcentrateJournal of Food Science, 1985
- Heat‐Induced Aggregation and Denaturation of Egg White Proteins in Acid MediaJournal of Food Science, 1985
- Studies on Egg Albumin Gelation Using Nuclear Magnetic ResonanceJournal of Food Science, 1985
- HEAT‐INDUCED GELLING IN SOLUTIONS OF OVALBUMINJournal of Food Science, 1980
- The protective effect of sodium dodecylsulphate on the thermal precipitation of conalbumin. A study on thermal aggregation and denaturationJournal of the Science of Food and Agriculture, 1978
- ISOLATION OF MYELIN FIGURES AND LOW-DENSITY LIPOPROTEINS FROM EGG YOLK GRANULESJournal of Food Science, 1978
- THE PROTECTIVE EFFECT OF SMALL AMOUNTS OF ANIONIC DETERGENTS ON THE THERMAL AGGREGATION OF CRUDE OVALBUMINJournal of Food Science, 1974
- RHEOLOGY OF FRESH, AGED AND GAMMA‐IRRADIATED EGG WHITEJournal of Food Science, 1970
- THE STRUCTURE OF THE YOLK OF THE HEN'S EGG AS STUDIED BY ELECTRON MICROSCOPYThe Journal of cell biology, 1961