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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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