Gastrophysics: Statistical thermodynamics of biomolecular denaturation and gelation from the Kirkwood-Buff theory towards the understanding of tofu
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DOI: 10.1016/j.foodhyd.2016.07.022
Abstract: Sugars, alcohols, or salts, when added to food, affects the heat denaturation of proteins and the sol-gel transition of macromolecules. Such an effect of cosolvents has long been known and exploited; yet understanding how they… read more here.
Keywords: kirkwood buff; theory; thermodynamics; buff theory ... See more keywords