Capillary Pressure as Related to Water Holding in Polyacrylamide and Chicken Protein Gels

Journal of Food Science

Volumn 78, Issue 2, 2013, Pages

  Stevenson, Clinton D ^a   Dykstra, Michael J ^a   Lanier, Tyre C ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Acrylamide; Capillary; Gel properties; Pore size; Water holding

Indexed keywords

ACRYLIC ACID RESIN; AVIAN PROTEIN; POLYACRYLAMIDE GELS; WATER;

ANIMAL; ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; CHICKEN; FOOD HANDLING; FOOD QUALITY; FOOD SAFETY; GEL; HEAT; MEAT; METABOLISM; PRESSURE; SCANNING ELECTRON MICROSCOPY;

ACRYLIC RESINS; ANIMALS; AVIAN PROTEINS; CHICKENS; FOOD HANDLING; FOOD QUALITY; FOOD SAFETY; GELS; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MEAT; MICROSCOPY, ELECTRON, SCANNING; PRESSURE; WATER;

COLUMBA;

EID: 84873429148     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12036     Document Type: Article

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