Kinetische Untersuchungen zur Denaturierung der Eigelbproteine durch rheologische Messungen-Reference-Cited by-同舟云学术

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Kinetische Untersuchungen zur Denaturierung der Eigelbproteine durch rheologische Messungen

Published:1992 Issue:6 Volume:36 Page:530-538
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Mohr K.-H.,Simon S.

Publisher

Wiley

Subject

Food Science

Reference10 articles.

1. Kinetische Untersuchungen zur thermischen Mikroorganismenabtötung im Eigelb

2. Electrophoretic and Chromatographic Changes in Egg Yolk Proteins Due to Heat

3. und , Poultry Sci. (1967) 1013.

4. The effect of water activity on the heat resistance of bacteria. S. 325–337. Food Research Association, Randalls Road, Leatherhead 1975.

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2. Formation mechanism of low-density lipoprotein gel induced by NaCl;Poultry Science;2019-10

3. Changes in aggregation behavior of raw and cooked salted egg yolks during pickling;Food Hydrocolloids;2018-07

4. Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology;Food Chemistry;2015-04

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