Modeling counterion partition in composite gels of BSA with gelatin following high pressure treatment.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.01.125
Abstract: We examine the morphology of hydrogels made of bovine serum albumin and gelatin following high pressure processing at 300 MPa for 15 min at 10 and 80 °C. Emphasis is on the distribution of added calcium counterions between… read more here.
Keywords: counterion partition; counterion; gelatin following; high pressure ... See more keywords