Heat Induced Gelation of an Ovomucoid and Rice Globulin Mixture
Author:
Affiliation:
1. Advanced Course of Food and Nutrition, Junior College at Mishima, Nihon University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/68/9/68_380/_pdf
Reference27 articles.
1. 1) Vasbinder, A.J., de Velde, F.V., and de Kruif, C.G. (2004). Gelation of Casein-Whey Protein Mixtures. J. Dairy Sci., 87, 1167-1176.
2. 2) Kato, I., Schrode, J., and Kohr, W.J. (1987). Chicken ovomucoid: determination of its amino acid sequence, determination of the trypsin reactive site, and preparation of all three of its domains. Biochemistry 26, 193-201.
3. 3) Matsuda, T., Watanabe, K., and Sato, Y. (1981). Temperature-induced structural changes in chicken egg white ovomucoid. Agric. Biol. Chem., 45, 1609-1614.
4. 4) Julia, S., Sanchez, L., Perez, M.D., and Lavilla, M. (2007). Effect of heat treatment on hen’s egg ovomucoid: An immunochemical and calorimetric study. Food Research International, 40, 603-612.
5. 5) Matsuda, T., Watanabe, K., and Sato, Y. (1982). International between ovomucoid and lysozyme. J. Food Sci., 47, 637-641.
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