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 Suzuki, Atsushi; Hayashi, Rikimaru (Eds.) High Pressure Bioscience and Technology

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https://hdl.handle.net/2268/77478

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Disciplines :

Food science

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

Audience :

International

Main work title :

High Pressure Bioscience and Technology

Editor :

Suzuki, Atsushi

Hayashi, Rikimaru

Publisher :

San-ei Shuppan, Kyoto, Japan

ISBN/EAN :

915592-62-6

Pages :

101-108

Available on ORBi :

since 26 November 2010

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