Studies on the thermodynamic properties and the thermal behavior of food gelation induced by high pressure
碩士 === 國立中興大學 === 食品科學研究所 === 83 ===
Main Authors: | Guo, Su Juan, 郭素娟 |
---|---|
Other Authors: | Jin, An Er |
Format: | Others |
Language: | zh-TW |
Published: |
1995
|
Online Access: | http://ndltd.ncl.edu.tw/handle/85385296544569358651 |
Similar Items
-
Studies on the thermodynamic properties and the thermal behavior of gelatin and pectin gelation induced by high pressure
by: Shou-Chieh Huang, et al.
Published: (1993) -
Studies on the Thermodynamic Properties and the Thermal Behavior of Soy Protein Gelation Induced by High Pressure
by: V. Yueh-Pyng Chang, et al.
Published: (1993) -
High-pressure induced gelation of globular proteins
by: Alvarez Blanco, Pedro
Published: (2009) -
Thermodynamic and structural properties related to the gelation of whey proteins
by: Boye, Joyce Irene Ashami
Published: (1995) -
Comparison of Thermal and High-Pressure Gelation of Potato Protein Isolates
by: Hadas Katzav, et al.
Published: (2020-08-01)