Cryotropic gelation of ovalbumin solutions
- Author
- KONSTANTINOVA, N. R1 ; LOZINSKY, V. I1
[1] Institute of Food Substances, Russian Academy of Sciences Vavilov st.28, 117813, Moscow, Russian Federation - Source
Food hydrocolloids. 1997, Vol 11, Num 2, pp 113-123 ; ref : 30 ref
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- Russian
- Keyword (fr)
- Congélation Dichroïsme circulaire Gel colloïdal Gélification Microscopie électronique balayage Microstructure Ovalbumine Spectrométrie RMN Spectrométrie UV Température Urée pH Protéine
- Keyword (en)
- Freezing Circular dichroism Colloidal gel Gelation Scanning electron microscopy Microstructure Ovalbumin NMR spectrometry Ultraviolet spectrometry Temperature Urea pH Proteins
- Keyword (es)
- Congelación Dicroismo circular Gel coloidal Gelificación Microscopía electrónica barrido Microestructura Ovalbúmina Espectrometría RMN Espectrometría UV Temperatura Urea pH 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
- 2657643
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(97)80019-7 
https://dx.doi.org/10.1016/S0268-005X(97)80019-7
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