Effects of α-casein and sodium caprate on the formation of heat-induced ovalbumin gels

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 61, Issue 5, 2014, Pages 183-191

  Naoko, Yuno Ohta ^a   Mari, Endo ^a   Motomi, Sawaki ^a   Megumi, Kishikawa ^a  

^a NIHON UNIVERSITY   (Japan)

Author keywords

Fatty acid salt; Gelation; Ovalbumin; Ultrasound spectroscopy; casein

Indexed keywords

EID: 84904874727     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.61.183     Document Type: Article

References (22)

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