Alting, Arno C <br/><br/>
Acid-induced cold gelation of globular proteins: effects of protein aggregate characteristics and disulfide bonding on rheological properties.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Feb 2004 
 - 623-31 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf034753r  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cold Temperature<br/>Cross-Linking Reagents<br/>Disulfides--chemistry<br/>Gels--chemistry<br/>Hydrogen-Ion Concentration<br/>Microscopy, Electron<br/>Milk Proteins--chemistry<br/>Ovalbumin--chemistry<br/>Rheology<br/>Sulfhydryl Compounds--chemistry<br/>Whey Proteins