CO-GELATION OF PUMPKIN-SEED PROTEIN WITH EGG-WHITE PROTEIN

Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein

The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins.The substitution of pumpkin-seed traditional bull pinata proteins with egg-white proteins improved the rheological properties of the obtained gels, i.e., a higher storage modulus, lower tangent delta, and larger ultrasound viscosity

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A note on computing average state occupation times

Objective: This review discusses how biometricians would probably compute or estimate expected waiting times, if they had the data.Methods: Our framework is a time-inhomogeneous Markov multistate model, where all transition hazards are allowed to be time-varying.We assume that the cumulative transition hazards are given.That is, they are either kno

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