Chapter II Functional properties

Progress in Biotechnology

Volumn 23, Issue C, 2003, Pages 9-30

  Walstra, P ^a   van Vliet, T ^a  

^a NONE

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EID: 77957067862     PISSN: 09210423     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0921-0423(03)80002-3     Document Type: Article

References (4)

1. nd Ed. (1993), Freeman, New York
2. Walstra P. Physical Chemistry of Foods (2002), Dekker, New York
3. In: Blanshard J.M.V., and Mitchell J.R. (Eds). Food Structure-Its Creation and Evaluation (1988), Butterworths, London. Especially interesting are Chapter 2 by A.-M. Hermansson on Gel structure, Chapter 10 by V.B. Tolstoguzov on Spinneretless spinning, Chapter 11 by J. Visser on Dry spinning, Chapter 12 by D.A. Ledward and J.R. Mitchell on Protein extrusion, and Chapter 13 by P.D. Jolley and P.P. Purslow on Reformed meat products.
4. • The following issues of the IOP magazine 'Industrial Proteins' give additional information:Vol. 2, nr. 1 (1995) on 'Proteins and Texture'Vol. 3, nr. 2 (1996) on 'Adhesives'Vol. 4, nr. 2 (1997) on 'Foam'Vol. 5, nr. 2 (1998) on 'Emulsions'Vol. 9, nr. 1 (2001) on 'Tissue Engineering'