Thermally Induced Gelation of Native and Modified Egg White-Rheological Changes During Processing; Final Strengths and Microstructures-Reference-Cited by-同舟云学术

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Thermally Induced Gelation of Native and Modified Egg White-Rheological Changes During Processing; Final Strengths and Microstructures

Published:1984-09 Issue:5 Volume:49 Page:1249-1257
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

MONTEJANO J. G.,HAMANN D. D.,BALL H. R.,LANIER T. C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb14964.x/fullpdf

Reference57 articles.

1. Acylation of Egg White Proteins with Acetic Anhydride and Succinic Anhydride

2. J.C. Burgarella, 1983 . Changes in rheological properties of protein sols during processing . M.S. thesis . N.C. State Univ., Raleigh.

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