Molecular forces study and microstructure and gelling properties of smooth hound protein gels prepared by heat-induced gelation process: Effect of pH variation on textural and functional properties

Process Biochemistry

Volumn 51, Issue 10, 2016, Pages 1511-1520

  Abdelhedi, Ola ^a   Jemil, Ines ^a   Nasri, Rim ^a   Mora, Leticia ^b   Jridi, Mourad ^a   Mbarek, Aïcha ^a   Toldrá, Fidel ^b   Ayedi, Mohamed Ali ^a   Nasri, Moncef ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Amino acids; Functional and textural properties; Infrared analysis; Intermolecular forces; Microstructure; Smooth hound gels

Indexed keywords

AMINO ACIDS; COVALENT BONDS; ELECTROPHORESIS; GELATION; GELS; HYDROGEN BONDS; HYDROPHOBICITY; MICROSTRUCTURE; MOLECULAR WEIGHT DISTRIBUTION; MOLECULES; PROTEINS; SULFUR COMPOUNDS;

FUNCTIONAL AND TEXTURAL PROPERTIES; FUNCTIONAL PROPERTIES; HIGH MOLECULAR WEIGHT PROTEIN; HYDROPHOBIC INTERACTIONS; INFRARED ANALYSIS; INFRARED SPECTRA ANALYSIS; INTER-MOLECULAR FORCES; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS;

SODIUM DODECYL SULFATE;

EID: 84979645397     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2016.07.015     Document Type: Article

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