EFFECT OF ASCORBIC-ACID ON THE FOAMING AND GELLING OF GLOBULAR-PROTEINS

NK HOWELL; C TAYLOR

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EFFECT OF ASCORBIC-ACID ON THE FOAMING AND GELLING OF GLOBULAR-PROTEINS

Journal article

Peer reviewed

EFFECT OF ASCORBIC-ACID ON THE FOAMING AND GELLING OF GLOBULAR-PROTEINS

NK HOWELL and C TAYLOR

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol.30(3), pp.321-334

01/06/1995

Abstract

Science & Technology

Life Sciences & Biomedicine

Food Science & Technology

FOOD SCIENCE & TECHNOLOGY

BOVINE BLOOD PLASMA

BOVINE SERUM ALBUMIN

EGG ALBUMIN

HYDROPHOBICITY

OVALBUMIN

PROTEIN MODIFICATION

SULFHYDRYL CONTENT

BOVINE SERUM-ALBUMIN

BLOOD-PLASMA PROTEINS

WHEAT-FLOUR DOUGH

FOOD PROTEINS

PHYSICOCHEMICAL PROPERTIES

FUNCTIONAL-PROPERTIES

DENATURATION

EMULSIONS

GELATION

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Title: EFFECT OF ASCORBIC-ACID ON THE FOAMING AND GELLING OF GLOBULAR-PROTEINS
Creators: NK HOWELL
C TAYLOR
Publication Details: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol.30(3), pp.321-334
Publisher: BLACKWELL SCIENCE LTD
Date published: 01/06/1995
Date submitted: 17/05/2017
Identifiers: 99513093402346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

EFFECT OF ASCORBIC-ACID ON THE FOAMING AND GELLING OF GLOBULAR-PROTEINS

Abstract

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