Formation of Fatty Acid Salt-Induced Gel of Ovalbumin and the Mechanism for Gelation-Reference-Cited by-同舟云学术

Formation of Fatty Acid Salt-Induced Gel of Ovalbumin and the Mechanism for Gelation

Published:1998-10-08 Issue:11 Volume:46 Page:4518-4523
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yuno-Ohta Naoko¹,Higasa Takahiko¹,Tatsumi Eizo¹,Sakurai Hidetoshi¹,Asano Ryuji¹,Hirose Masaaki¹

Affiliation:

1. Junior College at Mishima, Nihon University, 2-31-145 Bunkyo Cho, Mishima City, Shizuoka 411-8555, Japan, Research Institute for Food Science, Kyoto University, Uji 611-0011, Kyoto Japan, and College of Bioresource Sciences, Nihon University, Fujisawa 252-0813, Kanagawa, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980165f

Reference23 articles.

1. HEAT-INDUCED GELLING IN SOLUTIONS OF OVALBUMIN

2. Denaturation of Bovine Serum Albumin (BSA) and Ovalbumin by High Pressure, Heat and Chemicals

3. Research history of prostaglandins.

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