High hydrostatic pressure- or heat-induced gelation of cowpea proteins at low protein content: Effect of calcium concentration
Felicitas Peyrano, Marie de Lamballerie, María Victoria Avanza, Francisco Speroni
Topics & Concepts
CalciumChemistryDenaturation (fissile materials)Hydrostatic pressureChromatographyBiophysicsChemical engineeringNuclear chemistryOrganic chemistryThermodynamicsPhysicsBiologyEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality