Mechanism for formation of ovalbumin-fatty acid salt mixed gels

Food Hydrocolloids

Volumn 20, Issue 2-3 SPEC. ISS., 2006, Pages 357-360

  Yuno Ohta, Naoko ^a  

^a NIHON UNIVERSITY   (Japan)

Author keywords

Fatty acid salt; FT IR; Gelation; Ovalbumin; Sodium caprate; Sheet

Indexed keywords

EID: 25844496560     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.03.008     Document Type: Conference Paper

References (16)

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