Publication Cover
High Pressure Research
An International Journal
Volume 19, 2000 - Issue 1-6
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Original Articles

Effect of high pressure on ovalbumin-polysaccharide interactions

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Pages 125-130 | Received 09 Sep 1999, Published online: 19 Aug 2006

References

  • Galazka , V. B. , Smith , D. , Dickinson , E. and Ledward , D. A. 1999 . “ Effect of high pressure on protein-polysaccharide complexes ” . In Food emulsions and Foams , Edited by: Dickinson , E. and Rodriguez Patino , J. M. pp. 104 – 116 . Royal Society of Chemistry .
  • Galazka , V. B. , Smith , D. , Ledward , D. A. and Dickinson , E. 1999 . Complexes of bovine serum albumin with sulphated polysaccharides: effects of pH, ionic strength and high pressure treatment . Food Chemistry , 64 : 303 – 303 .
  • Galazka , V. B. , Smith , D. , Ledward , D. A. and Dickinson , E. 1999 . Interactions of ovalbumin with sulphated polysaccharides: effects of pH, ionic strength, heat and high pressure treatment . Food Hydrocolloids , 13 : 81 – 81 .
  • Galazka , V. B. , Dickinson , E. and Ledward , D. A. 1999 . Emulsifying behaviour of 11s globulin Vicia faba in mixtures with sulphated polysaccharides: comparison of thermal and high-pressure treatments . Food Hydrocolloids , 13 : 425 – 425 .
  • Hayakawa , I. , Linko , Y.-Y. and Linko , P. 1996 . Mechanism of high pressure denaturation of proteins . Lebensm.-Whs. Technol. , 29 : 756 – 756 .
  • Galazka , V. B. , Dickinson , E. and Ledward , D. A. 1999 . Emulsifying properties of ovalbumin in mixtures with sulphated polysaccharides: effects of pH, ionic strength, heat and high-pressure treatment . Journal of the Science of Food and Agriculture , in press

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