[Investigation of protein and polysaccharide gels in relation to their use in preparing artificial foods. 3. Volume properties of gelatin gels containing globular proteins].
D002364:Caseins; D005504:Food Analysis; D005526:Food, Formulated / Q000032:analysis; D005780:Gelatin / Q000032:analysis; D005782:Gels; D005916:Globulins / Q000032:analysis*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008433:Mathematics; D010047:Ovalbumin; D011134:Polysaccharides / Q000032:analysis; D011487:Protein Conformation; D011489:Protein Denaturation; D012709:Serum Albumin; D012965:Sodium Chloride; D013696:Temperature; D014867:Water
D002364:Caseins; D005782:Gels; D005916:Globulins; D011134:Polysaccharides; D012709:Serum Albumin; D014867:Water; D012965:Sodium Chloride; D005780:Gelatin; D010047:Ovalbumin
Untersuchung von Eiweiss -und Polysaccharidgelen im Zusammenhang mit ihrer Anwendung zur Herstellung küstlicher Nahrungsmittel. 3. Volumeneigenschafter von Gelatinegelen, die globuläre Eiweissstoffe enthalten