Absolute determination of the gelling point of gelatin under quasi-thermodynamic equilibrium

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Determination of Protein-ligand Interactions Using Differential Scanning Fluorimetry
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Franco Bellini1, Ivana Alberini1, María G Ferreyra1

  • 1Inst. de Desarrollo Tecnológico para la Industria Química, Univ. Nacional del Litoral - Consejo Nacional de Investigaciones Científicas y Técnicas, CP-3000, Santa Fe, Argentina.

Journal of Food Science
|April 3, 2015
PubMed

Keywords:
biopolymersgelgelationkineticsphase transitions

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