Preparation of Heat-induced Transparent Gels from Egg White by the Control of pH and Ionic Strength of the Medium
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb13537.x/fullpdf
Reference25 articles.
1. ELECTRON MICROSCOPY OF NETWORK STRUCTURES IN THERMALLY-INDUCED GLOBULAR PROTEIN GELS
2. HEAT-INDUCED GELLING IN SOLUTIONS OF OVALBUMIN
3. Minced Fish Production From Capelin (Mallotus villosus). A New Method for Gutting, Skinning and Removal of Fat from Small Fatty Fish Species
4. An investigation by light scattering of aggregation in the heat denaturation of ovalbumin
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