RHEOLOGICAL PROPERTIES OF HEAT-INDUCED OVALBUMIN GELS PREPARED BY 2-STEP AND ONE-STEP HEATING METHODS

[1] CLARK AH, 1981, INT J PEPT PROT RES, V17, P380

[2] DOI E, 1987, J AM OIL CHEM SOC, V64, P1697, DOI 10.1007/BF02542506

[3] EIDE O, 1982, J FOOD SCI, V47, P347, DOI 10.1111/j.1365-2621.1982.tb10078.x

[4] DENATURATION OF PROTEINS .2. ULTRAVIOLET ABSORPTION SPECTRA OF BOVINE SERUM ALBUMIN AND OVALBUMIN IN UREA AND IN ACID SOLUTION [J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1963, 69 (02) : 240 - &

[5] TURBIDITY AND HARDNESS OF A HEAT-INDUCED GEL OF HEN EGG OVALBUMIN [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1986, 50 (08): : 2083 - 2089

[6] EFFECTS OF PH AND NEUTRAL SALTS ON THE FORMATION AND QUALITY OF THERMAL AGGREGATES OF OVALBUMIN - STUDY ON THERMAL AGGREGATION AND DENATURATION [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1979, 30 (10) : 981 - 993

[7] HEGG PO, 1982, J FOOD SCI, V47, P1241, DOI 10.1111/j.1365-2621.1982.tb07656.x

[8] GEL CHARACTERISTICS - WATERBINDING PROPERTIES OF BLOOD-PLASMA GELS AND METHODOLOGICAL ASPECTS ON THE WATERBINDING OF GEL SYSTEMS [J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (06) : 1955 - &

[9] GEL CHARACTERISTICS - COMPRESSION AND PENETRATION OF BLOOD-PLASMA GELS [J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (06) : 1960 - 1964

[10] INFLUENCE OF TEMPERATURE OF MEASUREMENT ON CREEP PHENOMENA IN GLYCININ GELS [J]. JOURNAL OF FOOD SCIENCE, 1988, 53 (02) : 589 - 591

[1] CLARK AH, 1981, INT J PEPT PROT RES, V17, P380

[2] DOI E, 1987, J AM OIL CHEM SOC, V64, P1697, DOI 10.1007/BF02542506

[3] EIDE O, 1982, J FOOD SCI, V47, P347, DOI 10.1111/j.1365-2621.1982.tb10078.x

[4] DENATURATION OF PROTEINS .2. ULTRAVIOLET ABSORPTION SPECTRA OF BOVINE SERUM ALBUMIN AND OVALBUMIN IN UREA AND IN ACID SOLUTION [J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1963, 69 (02) : 240 - &

[5] TURBIDITY AND HARDNESS OF A HEAT-INDUCED GEL OF HEN EGG OVALBUMIN [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1986, 50 (08): : 2083 - 2089

[6] EFFECTS OF PH AND NEUTRAL SALTS ON THE FORMATION AND QUALITY OF THERMAL AGGREGATES OF OVALBUMIN - STUDY ON THERMAL AGGREGATION AND DENATURATION [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1979, 30 (10) : 981 - 993

[7] HEGG PO, 1982, J FOOD SCI, V47, P1241, DOI 10.1111/j.1365-2621.1982.tb07656.x

[8] GEL CHARACTERISTICS - WATERBINDING PROPERTIES OF BLOOD-PLASMA GELS AND METHODOLOGICAL ASPECTS ON THE WATERBINDING OF GEL SYSTEMS [J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (06) : 1955 - &

[9] GEL CHARACTERISTICS - COMPRESSION AND PENETRATION OF BLOOD-PLASMA GELS [J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (06) : 1960 - 1964

[10] INFLUENCE OF TEMPERATURE OF MEASUREMENT ON CREEP PHENOMENA IN GLYCININ GELS [J]. JOURNAL OF FOOD SCIENCE, 1988, 53 (02) : 589 - 591