Chemical Modification of Proteins Part 6. Further Studies on Gelation of Casein after Modification by Dialdehyde Starch-Reference-Cited by-同舟云学术

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Chemical Modification of Proteins Part 6. Further Studies on Gelation of Casein after Modification by Dialdehyde Starch

Published:1979 Issue:7 Volume:23 Page:749-756
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Schwenke K. D.,Prahl L.,Titova E. F.,Belavtseva E. M.

Publisher

Wiley

Subject

Food Science

Reference23 articles.

1. and , Starch: Chemistry and Technology, Vol. I, Fundamental Aspects. Academic Press, New York and London 1965.

2. Beeinflussung funktioneller Eigenschaften von Proteinen durch chemische Modifizierung

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Gelation of casein after modification by dialdehyde starch–Chemical and physical aspects;Food / Nahrung;1986

2. Functional Properties of Nonfat Dairy Ingredients - A Review. Modification of Products Containing Casein;Journal of Dairy Science;1985-09

3. Influence of a chemical modification on the formation of protein gels;Rheologica Acta;1982-07

4. Characterization of protein gels by scanning and transmission electron microscopy A methodology study of soy protein gels;Journal of Colloid and Interface Science;1981-06

5. On the gelation of Vicia faba protein in dependence on the acetylation degree;Food / Nahrung;1981

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