Rheological properties of emulsions containing modified soy protein isolates-Reference-Cited by-同舟云学术

Rheological properties of emulsions containing modified soy protein isolates

Published:2003-06 Issue:6 Volume:80 Page:605-611
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Puppo M. C.¹,Sorgentini D. A.²,Añón M. C.¹

Affiliation:

1. ; Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Universidad Nacional de La Plata-Consejo Nacional de Investigaciones Científicas; Casilla de Correo 553 (1900) La Plata Pcia. Bs. As. Argentima

2. ; Departamento de Ciencias Biológicas; Facultad de Ciencias Exacts (UNLP); 47 y 116-1900 La Plata Argentina

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference25 articles.

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2. Influence of Denaturation Degree, Hydrophobicity and Sulfhydryl Content on Solubility and Water Absorbing Capacity of Soy Protein Isolates;Wagner;J. Food Sci.,1990

3. Conformational Changes and Functional Properties of Acid-Modified Soy Protein;Matsudomi;Agric. Biol. Chem.,1985

4. Thermal and Electrophoretic Behavior, Hydrophobicity, and Some Functional Properties of Acid-Treated Soy Isolates;Wagner;J. Agric. Food Chem.,1996

5. Soybean Protein Dispersions at Acidic pH. Thermal and Rheological Properties;Puppo;J. Food Sci.,1999

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