Interactions in Protein/Polysaccharide/Calcium Gels
- 1 September 1987
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 52 (5), 1121-1125
- https://doi.org/10.1111/j.1365-2621.1987.tb14023.x
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Prediction of the Strength of Whey Protein Gels Based on CompositionJournal of Food Science, 1985
- Solubility of protein fibers obtained from casein solutions and liquid two‐phase water‐casein‐sodium alginate systemsMolecular Nutrition & Food Research, 1985
- Ability of various proteins to form thermostable gels with propylene glycol alginateFood Chemistry, 1984
- Heat Gelation Properties of Actomyosin and Surimi Prepared from Atlantic CroakerJournal of Food Science, 1982
- Thermal Denaturation and Aggregation of Actomyosin from Atlantic CroakerJournal of Food Science, 1982
- THE EFFECT OF SOME MEAT PROTEINS ON THE RHEOLOGICAL PROPERTIES OF PECTATE AND ALGINATE GELSJournal of Texture Studies, 1980
- PROTEIN–POLYSACCHARIDE INTERACTIONSPublished by Elsevier BV ,1979
- PHYSICO‐CHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATIONJournal of Texture Studies, 1978
- On the nature of the interaction between some anionic polysaccharides and proteinsJournal of the Science of Food and Agriculture, 1977
- FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS.Journal of Food Science, 1975