Heat-induced gelation of porcine blood plasma proteins as affected by pH
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference28 articles.
1. Physical and chemical interactions in pH-induced aggregation and gelation of food proteins;Alting;Journal of Agricultural and Food Chemistry,2002
2. Interactions involved in the gelation of bovine serum albumin;Boye;Journal of Agricultural and Food Chemistry,1996
3. Microstructural properties of heat-set whey protein gels: effect of pH;Boye;Lebensmittel Wissenschaft und Technologie,2000
4. FT-Raman spectroscopy study of heat-induced gelation of plasma proteins as influenced by pH;Dàvila;Journal of Agricultural and Food Chemistry,2006
5. Interaction of myosin-albumin and myosin-fibrinogen to form protein gels;Foegeding;Journal of Food Science,1986
Cited by 72 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Effect of citric acid on porcine plasma protein bioplastics processed through injection moulding;Reactive and Functional Polymers;2023-11
2. Biorefinery concept in the meat industry: From slaughterhouse biowastes to superaborbent materials;Chemical Engineering Journal;2023-09
3. Chemical Composition and Functional Properties of Spray-Dried Animal Plasma and Its Contributions to Livestock and Pet Health: A Review;Animals;2023-08-01
4. Biocomposites from porcine plasma protein and urban parks and gardens green waste;Industrial Crops and Products;2023-08
5. 카라기난 첨가에 따른 오리혈액 겔의 품질특성 연구;Korean Journal of Food and Cookery Science;2023-06-30
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3