Egg white ovomucin gels: structured fluids with weak polyelectrolyte properties
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2013/RA/C2RA22501H
Reference48 articles.
1. Recent advances in egg protein functionality in the food system
2. S. A. Woodward , in Food gels, ed. P. Harris, Elsevier Science Publishers, Essex, U.K., 1990, pp. 175–199
3. Heat-induced Egg White Gels as Affected by pH
4. Structure and rheological properties of acid-induced egg white protein gels
5. The mechanical properties of the thick white of the hen's egg
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