Voluminosity of some food proteins in aqueous dispersions at various pH and ionic strengths

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Food Hydrocolloids, Vol. 12, Iss. 4, 1998-10 ,pp. : 433-441

Elsevier

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Interactions of ovalbumin with sulphated polysaccharides: effects of pH, ionic strength, heat and high pressure treatment

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Food Hydrocolloids, Vol. 13, Iss. 2, 1999-03 ,pp. : 81-88

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Complexes of bovine serum albumin with sulphated polysaccharides: effects of pH, ionic strength and high pressure treatment

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Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates

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Food Chemistry, Vol. 66, Iss. 1, 1999-07 ,pp. : 51-56

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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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