Thermally induced protein gelation: gelation and rheological characterization of highly concentrated ovalbumin and soybean protein gels.
D000818:Animals; D002645:Chickens; D004529:Egg White; D005782:Gels; D010047:Ovalbumin; D010940:Plant Proteins; D011487:Protein Conformation; D013025:Glycine max; D013816:Thermodynamics
D005782:Gels; D010940:Plant Proteins; D010047:Ovalbumin