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

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

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

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

1997 • In Heremans, Karel (Ed.) High Pressure Research in Biosciences and Biotechnology

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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

Ozawa, S.

Hayashi, Rikimaru

Language :

English

Title :

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

Publication date :

1997

Event name :

European High Presssure Research Group meeting

Audience :

International

Main work title :

High Pressure Research in Biosciences and Biotechnology

Editor :

Heremans, Karel

Publisher :

Leuven University Press, Leuven, Belgium

ISBN/EAN :

90-6186-807-6

Pages :

383-388

Available on ORBi :

since 26 November 2010

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