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Actin
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Mathematical modelling of thermal gelation of myofibrillar beef proteins and their interaction with selected hydrocolloids
Lever-Garcia, Carlos Antonio
Text (1988)
Part of
Electronic Theses & Dissertations
Gelation of chicken breast muscle myosin : influence of heating temperature and actin-to-myosin weight ratio
Wang, Shuefung
Text (1993)
Part of
Electronic Theses & Dissertations
Effect of pH and NaCl on the thermal-physical behavior of chicken breast salt-soluble proteins
Wang, Shuefung
Text (1990)
Part of
Electronic Theses & Dissertations
Effect of pH, salt type and denaturants on the denaturation properties, storage modulus, secondary structure and microstructure of hen egg s-ovalbumin heat-induced gels
Herald, Thomas Joseph
Text (1991)
Part of
Electronic Theses & Dissertations
A continuous Monte Carlo method for simultanious [sic] growth and equilibration in gelation
Nimalakirthi, Rajasinghe
Text (1995)
Part of
Electronic Theses & Dissertations
Heat-induced gelation of myosin with native or heat-denatured [beta]-lactoglobulin
Vittayanont, Manee
Text (2000)
Part of
Electronic Theses & Dissertations
Modeling the rheological behavior of gelatinizing starch solutions
Dolan, Kirk David
Text (1989)
Part of
Electronic Theses & Dissertations
Ovalbumin thermal gelation : prediction of gel strength as influenced by selected factors
Harte, Janice Bach
Text (1989)
Part of
Electronic Theses & Dissertations
Muscle fiber type and ultimate pH of two bovine muscles influence heat-induced gelation of salt soluble proteins and myosin
Vega-Vargas, Aminta Virginia
Text (1995)
Part of
Electronic Theses & Dissertations
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