The effects of pH and temperature on the physicochemical properties of globin solutions and the rheological properties of the gels

Karin Autio; M. Saito; K. Kohvama; K. Nishinari

The effects of pH and temperature on the physicochemical properties of globin solutions and the rheological properties of the gels

Karin Autio, M. Saito, K. Kohvama, K. Nishinari

VTT Technical Research Centre of Finland

Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific › peer-review

Original language	English
Title of host publication	Gums and stabilisers for the food industry
Subtitle of host publication	Proceedings of the 5th International Conference
Editors	Glyn O. Phillips, David J. Wedlock, Peter A. Williams
Place of Publication	New York
Publisher	Oxford University Press
Pages	199-202
Volume	5
ISBN (Print)	978-0-19-963061-5
Publication status	Published - 1990
MoE publication type	A4 Article in a conference publication
Event	5th International Conference on Gums and Stabilisers for the Food Industry - Wrexham, United Kingdom Duration: 1 Jul 1989 → 1 Jul 1989

Conference

Conference	5th International Conference on Gums and Stabilisers for the Food Industry
Country/Territory	United Kingdom
City	Wrexham
Period	1/07/89 → 1/07/89

Cite this

Autio, K., Saito, M., Kohvama, K., & Nishinari, K. (1990). The effects of pH and temperature on the physicochemical properties of globin solutions and the rheological properties of the gels. In G. O. Phillips, D. J. Wedlock, & P. A. Williams (Eds.), Gums and stabilisers for the food industry: Proceedings of the 5th International Conference (Vol. 5, pp. 199-202). Oxford University Press.

Autio, Karin ; Saito, M. ; Kohvama, K. et al. / The effects of pH and temperature on the physicochemical properties of globin solutions and the rheological properties of the gels. Gums and stabilisers for the food industry: Proceedings of the 5th International Conference. editor / Glyn O. Phillips ; David J. Wedlock ; Peter A. Williams. Vol. 5 New York : Oxford University Press, 1990. pp. 199-202

@inproceedings{68e3d456cd204eaeaeaa8dfe85ec4bc9,

title = "The effects of pH and temperature on the physicochemical properties of globin solutions and the rheological properties of the gels",

author = "Karin Autio and M. Saito and K. Kohvama and K. Nishinari",

year = "1990",

language = "English",

isbn = "978-0-19-963061-5",

volume = "5",

pages = "199--202",

editor = "Phillips, \{Glyn O.\} and Wedlock, \{David J.\} and Williams, \{Peter A.\}",

booktitle = "Gums and stabilisers for the food industry",

publisher = "Oxford University Press",

address = "United Kingdom",

note = "5th International Conference on Gums and Stabilisers for the Food Industry ; Conference date: 01-07-1989 Through 01-07-1989",

}

Autio, K, Saito, M, Kohvama, K & Nishinari, K 1990, The effects of pH and temperature on the physicochemical properties of globin solutions and the rheological properties of the gels. in GO Phillips, DJ Wedlock & PA Williams (eds), Gums and stabilisers for the food industry: Proceedings of the 5th International Conference. vol. 5, Oxford University Press, New York, pp. 199-202, 5th International Conference on Gums and Stabilisers for the Food Industry, Wrexham, United Kingdom, 1/07/89.

The effects of pH and temperature on the physicochemical properties of globin solutions and the rheological properties of the gels. / Autio, Karin; Saito, M.; Kohvama, K. et al.
Gums and stabilisers for the food industry: Proceedings of the 5th International Conference. ed. / Glyn O. Phillips; David J. Wedlock; Peter A. Williams. Vol. 5 New York: Oxford University Press, 1990. p. 199-202.

Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific › peer-review

TY - GEN

T1 - The effects of pH and temperature on the physicochemical properties of globin solutions and the rheological properties of the gels

AU - Autio, Karin

AU - Saito, M.

AU - Kohvama, K.

AU - Nishinari, K.

PY - 1990

Y1 - 1990

M3 - Conference article in proceedings

SN - 978-0-19-963061-5

VL - 5

SP - 199

EP - 202

BT - Gums and stabilisers for the food industry

A2 - Phillips, Glyn O.

A2 - Wedlock, David J.

A2 - Williams, Peter A.

PB - Oxford University Press

CY - New York

T2 - 5th International Conference on Gums and Stabilisers for the Food Industry

Y2 - 1 July 1989 through 1 July 1989

ER -

Autio K, Saito M, Kohvama K, Nishinari K. The effects of pH and temperature on the physicochemical properties of globin solutions and the rheological properties of the gels. In Phillips GO, Wedlock DJ, Williams PA, editors, Gums and stabilisers for the food industry: Proceedings of the 5th International Conference. Vol. 5. New York: Oxford University Press. 1990. p. 199-202