Kinetic Modeling of the Thermal Aggregation of Patatin-Reference-Cited by-同舟云学术

Kinetic Modeling of the Thermal Aggregation of Patatin

Published:1999-10-16 Issue:11 Volume:47 Page:4593-4599
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pots André M.¹,Gruppen Harry¹,de Jongh Harmen H. J.¹,van Boekel Martinus A. J. S.¹,Walstra Pieter¹,Voragen Alphons G. J.¹

Affiliation:

1. Centre for Protein Technology TNO-WAU, Wageningen, The Netherlands; Department of Food Technology and Nutritional Sciences, Food Science Group, Wageningen Agricultural University, Wageningen, The Netherlands; and Wageningen Centre for Food Sciences, Wageningen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990191t

Reference46 articles.

1. A study of soluble proteins from four potato varieties used in the Swedish starch industry

2. Radiolytic generation of organic radical cations in zeolite Na-Y

3. CONSIDERATIONS IN CALCULATING KINETIC PARAMETERS FROM EXPERIMENTAL DATA

4. Studies on the thermal behaviour of pea (Pisum sativum)vicilin

5. Nonlinear Regression Analysis and Its Applications

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