The gelation of proteins
- Author
- ZIEGLER, G. R; FOEGEDING, E. A
Pennsylvania State univ. dep. food sci., University Park PA 16802, United States - Source
Advances in Food Research. 1990, Vol 34, pp 203-298, 96 p ; ref : 13 p
- CODEN
- AFREAW
- ISSN
- 0065-2628
- Scientific domain
- Food science technology
- Publisher
- Academic Press, New York, NY
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Article synthèse Blanc oeuf Gel colloïdal Gélification Protéine lactosérum Protéine soja Protéine Rhéologie Structure
- Keyword (en)
- Review Egg white Colloidal gel Gelation Whey protein Soy protein Proteins Rheology Structure
- Keyword (es)
- Artículo síntesis Clara huevo Gel coloidal Gelificación Proteína lactosero Proteína soja Proteina Reología Estructura
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19815596
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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