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Food Hydrocolloids, Vol. 14, Iss. 2, 2000-03 ,pp. : 135-144

Elsevier

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Cryotropic structuring of aqueous dispersions of fibrous collagen: influence of the initial pH values

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Influence of pH on thermodegradation of thaumatin in aqueous solution

By Coiffard C.A.   Coiffard L.J.   De Roeck-Holtzhauer Y.M.  

Food Research International, Vol. 30, Iss. 9, 1997-11 ,pp. : 707-710

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Rheology and structure of ovalbumin gels at low pH and low ionic strength

By Weijers M.   Sagis L.M.C.   Veerman C.   Sperber B.   van der Linden E.  

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Interactions of -carrageenan with whey proteins in gels formed at different pH

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