HEAT-INDUCED AND TRANSPARENT GEL PREPARED FROM HEN EGG OVALBUMIN IN THE PRESENCE OF SALT BY A 2-STEP HEATING METHOD

被引：55

作者：

KITABATAKE, N

HATTA, H

DOI, E

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1987年 / 51卷 / 03期

关键词：

D O I：

10.1080/00021369.1987.10868108

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：771 / 778

页数：8

共 12 条

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[4] ELLEMAN GL, 1959, ARCH BIOCHEM BIOPHYS, V82, P70
[5] GOSSETT PW, 1984, FOOD TECHNOL, V5, P67
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[7] EFFECTS OF PH AND NEUTRAL SALTS ON THE FORMATION AND QUALITY OF THERMAL AGGREGATES OF OVALBUMIN - STUDY ON THERMAL AGGREGATION AND DENATURATION
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[8] HEGG PO, 1982, J FOOD SCI, V47, P1241, DOI 10.1111/j.1365-2621.1982.tb07656.x
[9] FACTORS CONTRIBUTING TO HEAT-INDUCED AGGREGATION OF OVALBUMIN
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[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1978, 42 (04): : 819 - 824
[10] HEAT-INDUCED GELATION OF HENS EGG-YOLK LOW-DENSITY LIPOPROTEIN (LDL) DISPERSION
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