Articles with "gelatin following" as a keyword



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Modeling counterion partition in composite gels of BSA with gelatin following high pressure treatment.

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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