Comparison of the gel-forming ability and gel properties of α-lactalbumin, lysozyme and myoglobin in the presence of β-lactoglobulin under high pressure

Food Hydrocolloids

Volumn 33, Issue 2, 2013, Pages 415-424

  He, Jin Song ^a,b   Mu, Tai Hua ^c   Guo, Xishan ^a   Zhu, Songming ^a   Azuma, Norihiro ^b   Kanno, Choemon ^b  

^a ZHEJIANG UNIVERSITY   (China)

^b UTSUNOMIYA UNIVERSITY   (Japan)

^c INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Cross linking reaction; Food proteins; Gelation; High pressure; Phase separation

Indexed keywords

EID: 84878468000     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.04.010     Document Type: Article

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