Gelation properties of salt soluble meat protein and soluble wheat protein mixtures

S Comfort; NK Howell

doi:10.1016/S0268-005X(02)00047-4

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Gelation properties of salt soluble meat protein and soluble wheat protein mixtures

Journal article

Peer reviewed

Gelation properties of salt soluble meat protein and soluble wheat protein mixtures

S Comfort and NK Howell

FOOD HYDROCOLLOIDS, Vol.17(2), pp.149-159

01/03/2003

DOI: https://doi.org/10.1016/S0268-005X(02)00047-4

Abstract

Science & Technology

Physical Sciences

Life Sciences & Biomedicine

Chemistry

Applied

Food Science & Technology

Chemistry

CHEMISTRY

APPLIED

FOOD SCIENCE & TECHNOLOGY

soluble wheat proteins

salt soluble meat proteins

gelation

rheology

phase contrast microscopy

electron microscopy

BLOOD-PLASMA PROTEINS

FUNCTIONAL-ASPECTS

GLUTEN

ALBUMIN

GELS

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Title: Gelation properties of salt soluble meat protein and soluble wheat protein mixtures
Creators: S Comfort
NK Howell
Publication Details: FOOD HYDROCOLLOIDS, Vol.17(2), pp.149-159
Publisher: ELSEVIER SCI LTD
Date published: 01/03/2003
Date submitted: 17/05/2017
Identifiers: 99512383002346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

Gelation properties of salt soluble meat protein and soluble wheat protein mixtures

Abstract

Files and links (1)

Metrics

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