Functional aspects of blood plasma proteins 4. Elucidation of the mechanism of gelation of plasma and egg albumen proteins
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb01959.x/fullpdf
Reference24 articles.
1. Food processing with added ascorbic acid;Bauernfeind;Advances in Food Research,1970
2. Spatial structure formation in protein gels;Bezrukov;Angew Chem. (Engl. Ed.).,1979
3. Constitution of three-dimensional polymers and the theory of gelation;Flory;Journal of Physical Chemistry,1942
4. The protective effect of small amounts of anionic detergents on the thermal aggregation of crude ovalbumin;Hegg;Journal of Food Science,1974
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