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

Smyth, A.B.; McCord, A.; O'Neill, E.

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关键词

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

书目信息

发表于

Meat Science (United Kingdom)

卷 48 期 1/2

页码

pp. 135-147

其它主题

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

语言

英语

注释

43 ref.

自何时收录于AGRIS: 1998-08-15

格式: AGRIS AP

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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

AGROVOC关键词

书目信息