Isothermal gelation of proteins. 1. Urea-induced gelation of whey proteins and their gelling mechanism

Food Hydrocolloids

Volumn 11, Issue 4, 1997, Pages 367-372

  Katsuta, Keiko ^a,b   Hatakeyama, Masakazu ^c   Hiraki, Jun ^c  

^a NIIGATA UNIVERSITY   (Japan)

^b NARA WOMEN'S UNIVERSITY   (Japan)

^c CHISSO CORPORATION   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 21944432381     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(97)80033-1     Document Type: Article

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