Effects of heating rate and pH on fracture and water-holding properties of globular protein gels as explained by micro-phase separation. | J Food Sci;77(2): E60-7, 2012 Feb. | MEDLINE

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Effects of heating rate and pH on fracture and water-holding properties of globular protein gels as explained by micro-phase separation.

Leksrisompong, Phanin N; Lanier, Tyre C; Foegeding, E Allen.

Affiliation

Leksrisompong PN; Dept of Food, Bioprocessing and Nutrition Sciences, North Carolina State Univ, Raleigh, NC 27695-7624, USA.

J Food Sci ; 77(2): E60-7, 2012 Feb.

Article in En | MEDLINE | ID: mdl-22250989

Subject(s)

Egg Proteins/chemistry; Gels/chemistry; Milk Proteins/chemistry; Temperature; Food Handling/methods; Hydrogen-Ion Concentration; Water/chemistry; Whey Proteins

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Temperature / Egg Proteins / Gels / Milk Proteins Language: En Journal: J Food Sci Year: 2012 Document type: Article Affiliation country: United States Country of publication: United States

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Temperature / Egg Proteins / Gels / Milk Proteins Language: En Journal: J Food Sci Year: 2012 Document type: Article Affiliation country: United States Country of publication: United States