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Autor:
Arno G.B. Wouters, Ine Rombouts, Sabine A. R. Vercruysse, Lien Uten, Marlies A. Lambrecht, Jan A. Delcour, Wouter Van Den Bosch
Publikováno v:
Innovative Food Science & Emerging Technologies. 66:102484
Heat-induced protein polymerization, gelation and the associated molecular scale changes were investigated during conductive and microwave heating (CH and MH, respectively). Given identical temperature-time profiles, polymerization of bovine serum al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::600be189d704525aa237a4384c131573
https://doi.org/10.1016/j.ifset.2020.102484
https://doi.org/10.1016/j.ifset.2020.102484
