Effect of Hydration Time and Salt Addition on Gelation Properties of Major Protein Additives-Reference-Cited by-同舟云学术

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Effect of Hydration Time and Salt Addition on Gelation Properties of Major Protein Additives

Published:2000-11 Issue:8 Volume:65 Page:1338-1342
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Choi Y.J.,Cho M.S.,Park J.W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb10608.x/fullpdf

Reference33 articles.

1. AOAC., 1990 . Official methods of analysis . 15th ed . Washington, D.C.: Association of Official Analytical Chemists. P17 -18 .

2. ?;2-Macroglobulin Inhibition of Endogenous Proteases in Fish Muscle

3. Stability of 11S globulin from Vicia faba seeds

4. Empirical Observations and Thermodynamical Considerations on Water-Binding by Whey Proteins in Food Products

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