Heating Rate Affects Thermal Properties and Network Formation for Vicilin and Ovalbumin at Various pH Values
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb08060.x/fullpdf
Reference24 articles.
1. Meat cooking techniques—Part 1: A preliminary study of the effect of the rate of heating in water
2. Role of the Thermal Denaturation-Aggregation Relationship in Determining the Rheological Properties of Heat Induced Networks for Ovalbumin and Vicilin
3. INFLUENCE OF PROTEIN CHARGE ON THERMAL PROPERTIES AS WELL AS MICROSTRUCTURE AND RHEOLOGY OF HEAT INDUCED NETWORKS FOR OVALBUMIN AND VICILIN
4. DEPENDENCE OF THERMAL PROPERTIES AS WELL AS NETWORK MICROSTRUCTURE AND RHEOLOGY ON PROTEIN CONCENTRATION FOR OVALBUMIN AND VICILIN
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