1Comparison of the gel-forming ability and gel properties of alpha-lactalbumin, lysozyme and myoglobin in the presence of beta-lactoglobulin under high pressure

作者： He, Jin-Song; Guo, Xishan; Zhu, Songming; He, Jin-Song; Azuma, Norihiro; Mu, Tai-Hua; SCI

机构： Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Zhejiang, Peoples R China; Utsunomiya Univ, Dept Appl Biochem, Utsunomiya, Tochigi 3218505, Japan; Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Beijing 100094, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： High pressure Food proteins Gelation Cross-linking reaction Phase separation