Work

Mechanical Properties of Ovalbumin Gels Formed at Different Conditions of Concentration, Ionic Strength, pH, and Aging Time

Year: 2009

Type: article

Source: Food and Bioprocess Technology

DOI: 10.1007/s11947-009-0257-0

Authors: Luis Medina-Torres, Fausto Calderas, José Alberto Gallegos-Infante, Ruben-Francisco Gonzalez-Laredo, Nuria Elizabeth Rocha-Guzman, Federico Harte

Institutions: Universidad Nacional Autónoma de México, Durango Institute of Technology, University of Tennessee at Knoxville

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2055014024

FWCI: 2.639

Cites: 17

Cited by: 18

Related to: 10