PREPARATION OF TRANSPARENT EGG-WHITE GEL WITH SALT BY 2-STEP HEATING METHOD

被引：18

作者：

KITABATAKE, N

SHIMIZU, A

DOI, E

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb08943.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：735 / 738

页数：4

共 8 条

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[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1986, 50 (08): : 2083 - 2089
[3] 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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MARTENS, H
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[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1979, 30 (10) : 981 - 993
[4] HEGG PO, 1982, J FOOD SCI, V47, P1241, DOI 10.1111/j.1365-2621.1982.tb07656.x
[5] HEAT-INDUCED AND TRANSPARENT GEL PREPARED FROM HEN EGG OVALBUMIN IN THE PRESENCE OF SALT BY A 2-STEP HEATING METHOD
KITABATAKE, N
HATTA, H
DOI, E
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1987, 51 (03): : 771 - 778
[6] KITABATAKE N, 1988, IN PRESS J FOOD SCI
[7] Nishikawa Y., 1985, Journal of Japanese Society of Nutrition and Food Science [Nihon Eiyo Shokuryo Gakkai-shi], V38, P191
[8] Nishikawa Y., 1984, Journal of Japanese Society of Nutrition and Food Science [Nihon Eiyo Shokuryo Gakkai-shi], V37, P129