Gelation Properties of Albumen Proteins, Singly and in Combination-Reference-Cited by-同舟云学术

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Gelation Properties of Albumen Proteins, Singly and in Combination

Published:1981-09 Issue:9 Volume:60 Page:2071-2083
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

JOHNSON TEIKO M.,ZABIK MARY E.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/60/9/2071/4489623/poultrysci60-2071.pdf

Reference17 articles.

1. Functional properties in foods;Baldwin,1977

2. Gelation phenomena of soybean globulins. 1. Protein-protein interactions;Catsimpoolas;Cereal Chem.,1970

3. Stabilization of egg-white proteins to pasteurizing temperatures above 60°C;Cunningham;Food Technol.,1965

4. Protein gels;Ferri;Adv. Prot. Chem.,1948

5. Gelation and thickening phenomena of vegetable protein products;Fleming;J. Food Sci.,1975

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