SCOPUS 정보 검색 플랫폼

Food Hydrocolloids

Volumn 16, Issue 3, 2002, Pages 269-276

Rheology and structure of ovalbumin gels at low pH and low ionic strength

(5) Weijers, M a Sagis, L M C a Veerman, C a Sperber, B a Van Der Linden, E a

a WAGENINGEN UNIVERSITY (Netherlands)

Author keywords

Gel; Low ionic strength; Low pH; Mesoscopic structure; Ovalbumin

Indexed keywords

AGGREGATES; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; IONIC STRENGTH; RHEOLOGY; SODIUM CHLORIDE; SUPERCONDUCTING MATERIALS;

LOW IONIC STRENGTH; LOW PH; MESOSCOPIC STRUCTURE; OVALBUMINS; PROTEIN CONCENTRATIONS; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL MEASUREMENTS; RHEOLOGY AND STRUCTURE; SALT CONCENTRATION; TRANSPARENT SOLUTIONS;

GELS;

EGG WHITE; EMULSIFYING AGENT; FOAMING AGENT; OVALBUMIN; SODIUM CHLORIDE;

ARTICLE; CHEMICAL STRUCTURE; COOLING; FLOW KINETICS; FOOD INDUSTRY; FOWL; GEL; HEATING; IONIC STRENGTH; PH; PROTEIN AGGREGATION; STRENGTH; TRANSMISSION ELECTRON MICROSCOPY; TURBIDITY;

EID: 0036177818 PISSN: 0268005X EISSN: None Source Type: Journal
DOI: 10.1016/S0268-005X(01)00097-2 Document Type: Article

Times cited : (108)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.