Textural Properties of Pressure-Induced Gels of Food Proteins Obtained under Different Temperatures including Subzero

Journal of Food Science

Volumn 63, Issue 1, 1998, Pages 92-95

  Dumoulin, M ^a   Ozawa, S ^a   Hayashi, R ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

food protein; gelation; high pressure; subzero; textural prop erties

Indexed keywords

EID: 85174221226     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15683.x     Document Type: Article

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