| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277846 | Journal of Food Engineering | 2012 | 9 Pages |
Abstract
⺠Decolorized globin gels have been prepared as potential films to cover food products. ⺠Rheological characterization of gels globin has been carried out at different pH. ⺠Thermal behavior of the gels has been studied between 20 and 100 °C. ⺠Globin gels were more elastic than viscous and generally behaved dilatantly. ⺠Globin gels at neutral pH were monodisperse with an suitable microstructure.
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Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Pilar del Hoyo, Manuel Rendueles, Mario DÃaz,