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Muscle fiber type and ultimate pH of two bovine muscles influence heat-induced gelation of salt soluble proteins and myosin

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

Heat-induced gelation of myosin with native or heat-denatured [beta]-lactoglobulin

Heat-induced gelation of myosin with native or heat-denatured [beta]-lactoglobulin

Vittayanont, Manee

Text (2000)

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

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

Ovalbumin thermal gelation : prediction of gel strength as influenced by selected factors

Ovalbumin thermal gelation : prediction of gel strength as influenced by selected factors

Harte, Janice Bach

Text (1989)

Part of Electronic Theses & Dissertations

Effect of pH and NaCl on the thermal-physical behavior of chicken breast salt-soluble proteins

Effect of pH and NaCl on the thermal-physical behavior of chicken breast salt-soluble proteins

Text (1990)

Part of Electronic Theses & Dissertations

Mathematical modelling of thermal gelation of myofibrillar beef proteins and their interaction with selected hydrocolloids

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