Estimation of Albumin Denaturation Temperature in Hydrogenated Starch Hydrolysate Solutions Based on Water Activity Measurements
Author:
Affiliation:
1. Research & Development Center, B Food Science Co., Ltd.
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/23/4/23_22614/_pdf
Reference12 articles.
1. 1) O. O. Ibrahim; Sugar alcohols: Chemical structures, manufacturing, properties and applications. EC Nutr., 4, 817-824 (2016).
2. 2) T. Nakae (ed.); “Recent Advances in Science of Milk, Meat and egg (Nyu, Niku, Tamago no Kagaku: Tokusei to Kinou)”, Kougakushuppan, Kanagawa, Japan, 1986.
3. 3) S. Fukuda; “Development and Application of Trehalose”, (in Japanese). Kibi Int. Univ. Res. Bull., 29, 41-49 (2019).
4. 4) S. RenzettiIrene, A.F.van den Hoek, R. G. M. van der Sman; Amino acids, polyols and soluble fibres as sugar replacers in bakery applications: Egg white proteins denaturation controlled by hydrogen bond density of solutions. Food Hydrocoll., 108, 106034 (2020).
5. 5) R. G. M. van der Sman, L. J. Mauer; Starch gelatinization temperature in sugar and polyol solutions explained by hydrogen bond density. Food Hydrocoll., 94, 371-380 (2019).
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