ShareFreezing and ice structure formed in protein gels.
Author(s) : MIYAWAKI O., ABE T., YANO T.
Type of article: Article
Summary
Effects of conditions (temperature and refrigerant temperature) on the structure of ice crystals in quick-frozen soya curds and in quick-frozen albumin gel. The crystal size is inversely proportional to the rate of movement of the freezing front. Study of the validity of a theoretical model.
Details
- Original title: Freezing and ice structure formed in protein gels.
- Record ID : 1993-2107
- Languages: English
- Source: Biosci. Biotechnol. Biochem. - vol. 56 - n. 6
- Publication date: 1992
Links
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Indexing
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Themes:
Food engineering;
Precooked food - Keywords: Deterioration; Albumin; Protein; Soya; Modelling; Crystal; Freezing; Freezing front
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- Source: J. am. Oil Chem. Soc. - vol. 57 - n. 9
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- Date : 1988
- Languages : English
- Source: Agric. biol. Chem. - vol. 52 - n. 12
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