STUDIES ON EGG-ALBUMIN GELATION USING NUCLEAR MAGNETIC-RESONANCE

被引：17

作者：

GOLDSMITH, SM

TOLEDO, RT

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13277.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：59 / 62

页数：4

共 17 条

[1]

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[4]

EDZES HT, 1978, J MAGN RESON, V31, P207, DOI 10.1016/0022-2364(78)90185-3

[5]

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[7] THERMAL DENATURATION AND AGGREGATION OF OVALBUMIN [J].

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[8] GELATION PROPERTIES OF ALBUMIN PROTEINS, SINGLY AND IN COMBINATION [J].

JOHNSON, TM ;

ZABIK, ME .

POULTRY SCIENCE, 1981, 60 (09) :2071-2083

[9]

KOENIG SH, 1978, BIOCHEMISTRY-US, V17, P4348, DOI 10.1021/bi00613a037

[10] ANALYSIS OF THE WATER BINDING IN GELS [J].

LABUZA, TP ;

BUSK, GC .

JOURNAL OF FOOD SCIENCE, 1979, 44 (05) :1379-1385

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