Rheology and structure of ovalbumin gels at low pH and low ionic strength
- Other title
- Rhéologie et structure de gels d'ovalbumine à des valeurs de pH et de forces ioniques faibles (fr)
- Author
- WEIJERS, M1 ; SAGIS, L. M. C1 ; VEERMAN, C1 ; SPERBER, B1 ; VAN DER LINDEN, E1
[1] Food Physics Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, Netherlands - Source
Food hydrocolloids. 2002, Vol 16, Num 3, pp 269-276 ; Table ; ref : 17 ref
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Force ionique Gélification Microstructure Ovalbumine Propriété rhéologique Sodium Chlorure Structure moléculaire Température Turbidité pH Facteur milieu Oeuf Protéine
- Keyword (en)
- Ionic strength Gelation Microstructure Ovalbumin Rheological properties Sodium Chlorides Molecular structure Temperature Turbidity pH Environmental factor Egg Protein
- Keyword (es)
- Fuerza iónica Gelificación Microestructura Ovalbúmina Propiedad rheológica Sodio Cloruro Estructura molecular Temperatura Turbiedad pH Factor medio Huevo Proteína
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B07 Egg and egg product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13491083
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0268-005X(01)00097-2 
https://dx.doi.org/10.1016/S0268-005X(01)00097-2
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