Structural properties of condensed ovalbumin systems following application of high pressure

Food Hydrocolloids

Volumn 53, Issue , 2016, Pages 104-114

  Savadkoohi, Sobhan ^a   Bannikova, Anna ^a   Mantri, Nitin ^a   Kasapis, Stefan ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

Glass transition temperature; High pressure processing; Ovalbumin; Structural properties

Indexed keywords

ATMOSPHERIC TEMPERATURE; DIFFERENTIAL SCANNING CALORIMETRY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GLASS; GLASS TRANSITION; HIGH PRESSURE EFFECTS; SULFUR COMPOUNDS;

DEFORMATION DYNAMICS; DYNAMIC OSCILLATIONS; EFFECT OF HIGH PRESSURE; GLASS TRANSITION TEMPERATURE TG; HIGH PRESSURE; HIGH-PRESSURE PROCESSING; OVALBUMINS; PHYSICOCHEMICAL PROPERTY; SMALL DEFORMATIONS; THERMOMECHANICAL PROPERTIES;

STRUCTURAL PROPERTIES;

EID: 84923845180     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.09.021     Document Type: Article

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