Activation energy of the disruption of gel networks in relation to elastically stored energy in fine-stranded ovalbumin gels

Food Hydrocolloids

Volumn 55, Issue , 2016, Pages 163-171

  Munialo, Claire Darizu ^a,b   van der Linden, Erik ^a,b   de Jongh, Harmen H J ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c ProtIn Consultancy   (Netherlands)

Author keywords

Activation energy; Disruption; Fine stranded; Network structure; Ovalbumin; Recoverable energy

Indexed keywords

ENERGY DISSIPATION; FRACTURE; GELS; PROTEINS; STRESS RELAXATION;

DEFORMATION TEST; DISRUPTION; FINE-STRANDED; GEL NETWORKS; INCUBATION TEMPERATURES; MECHANICAL DEFORMATION; NETWORK STRUCTURES; OVALBUMINS; RECOVERABLE ENERGY; STORED ENERGY;

ACTIVATION ENERGY;

EID: 84947937916     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.11.014     Document Type: Article

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