✦ LIBER ✦

Effect of preheating on the gel characteristics of pork myofibrillar protein gels with red bean protein and 7S globulin

✍ Scribed by Jang⁎, H.S.; Chin, K.B.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Interactions and gel strength of mixed m

✍ Xingjian Huang; Chen Li; Fang Yang; Lanxin Xie; Xiaoyun Xu; Ying Zhou; Siyi Pan 📂 Article 📅 2010 🏛 Springer 🌐 English ⚖ 222 KB

Raman spectroscopic study of the effects

✍ Hongye Chen; Minyi Han 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 566 KB

Forces Involved in Soy Protein Gelation:

✍ SHIGERU UTSUMI; JOHN E. KINSELLA 📂 Article 📅 1985 🏛 Institute of Food Technologists 🌐 English ⚖ 702 KB