Textural properties of pressure-induced gels of food proteins obtained under different temperatures including zero

Dumoulin, Mireille; Osawa, S.; Hayashi, Rikimaru

doi:10.1111/j.1365-2621.1998.tb15683.x

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Article (Scientific journals)

Textural properties of pressure-induced gels of food proteins obtained under different temperatures including zero

Dumoulin, Mireille; Osawa, S.; Hayashi, Rikimaru

1998 • In Journal of Food Science, 63, p. 92-96

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/77357

DOI
10.1111/j.1365-2621.1998.tb15683.x

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Disciplines :

Biotechnology

Author, co-author :

Dumoulin, Mireille ; Université de Liège - ULiège > Département des sciences de la vie > Enzymologie et repliement des protéines

Osawa, S.

Hayashi, Rikimaru

Language :

English

Title :

Textural properties of pressure-induced gels of food proteins obtained under different temperatures including zero

Publication date :

1998

Journal title :

Journal of Food Science

ISSN :

0022-1147

eISSN :

1750-3841

Publisher :

Blackwell Publishing

Volume :

Pages :

92-96

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 25 November 2010

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