ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Structural density features of gels formed with gelatin, egg albumen, and poultry thigh natural actomyosin were determined with an ultrasound system equipped with a real time monitor, imager and photographic unit. Echo recordings of the acoustic impedance showed that all protein gels were similar in respect to structural density differential patterns. Increases in protein concentration increased the net area occupied by protein junctions and interlinks. The ultrasound imaging technique confirmed the aggregated junction, interlink and interstitial regions that are common features of protein gels.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1986.tb11175.x
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