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Influence of Pressure-assisted Freezing on the Structure, Hydration and Mechanical Properties of a Protein Gel

  • Published:1998 Issue: Volume: Page:343-353
  • ISSN:
  • Container-title:High Pressure Food Science, Bioscience and Chemistry
  • language:
  • Short-container-title:

Author:

Barry H.,Dumay E.M.,Cheftel J.C.

Publisher

Elsevier

Reference13 articles.

1. Water, in the liquid and five solid forms, under pressure;Bridgman;Proc. Am. Acad. Arts Sci.,1912

2. Les hautes pressions: principes et potentialités;Cheftel,1997

3. Modelling of high pressure assisted freezing and thawing;Denys,1997

4. High pressure treatments at subzero temperature: application to preservation, rapid freezing and rapid thawing of foods;Deuchi,1992

5. Characteristics of pressure-induced gels of ß-lactoglobulin at various times after pressure release;Dumay;Lebensm. Wiss. Technol.,1997

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1. High-Pressure Water-Ice Transitions in Aqueous and Food Systems;Glass Transition and Phase Transitions in Food and Biological Materials;2017-02-17

2. Pressure-Shift Freezing Effects on Texture and Microstructure of Foods;Novel Food Processing;2016-04-19

3. Modeling Thermophysical Properties of Food Under High Pressure;Critical Reviews in Food Science and Nutrition;2010-03-19

4. Liquid Water-Ice I Phase Diagrams under High Pressure: Sodium Chloride and Sucrose Models for Food Systems;Biotechnology Progress;2008-09-05

5. The Initial Freezing Temperature of Foods at High Pressure;Critical Reviews in Food Science and Nutrition;2008-03-24
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