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Heat-induced gelation properties of chicken breast muscle salt soluble proteins when mixed with beta-lactoglobulin or an alpha-lactalbumin enriched protein fraction

1998

Smyth, A.B. | McCord, A. | O'Neill, E. (Department of Food Chemistry, University College, Cork (Ireland))

AGROVOC Keywords
albumine albumins beta-lactoglobulin carne de pollo chicken meat colloids coloides cooling denaturation enfriamiento gelation gels heat treatment jellification milk protein proteine proteins refroidissement rheological properties traitement thermique viande de poulet water holding capacity whey protein
Bibliographic information
Meat Science (United Kingdom)
Volume 48 Issue 1/2
Pagination
pp. 135-147
Other Subjects
Beta-lactoglobuline; Beta-lactoglobulina; Propiedades reologicas; Proteine de lactoserum; Tratamiento termico; Capacite de retention d'eau; Capacidad de retencion de agua; Proteine du lait; Proteinas de suero de leche; Propriete rheologique; Proteinas; Proteinas de la leche; Gelificacion; Alpha-lactalbumin; Albuminas; Gelification; Colloide; Desnaturalizacion
Language
English
Note
43 ref.
1998-08-15
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