Abstract
Most globular protein solutions will form gels when heated and will not melt with further heating. Globular protein gels are more nutritious than polysaccharide gels and are also suitable for food. Globular protein gels differ from polysaccharide gels and gelatin gel (Table 1) in several important ways. Most globular protein gels have a turbid appearance similar to that of boiled egg white. The critical concentrations of gelling for globular proteins are high (5 to 10%). However, these characteristics of globular protein gels can be changed under certain conditions
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