Gelation Property of Alcohol-Extracted Soy Protein Isolate and Effects of Various Reagents on the Firmness of Heat-Induced Gels
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2013.850508
Reference37 articles.
1. Protease-induced gelation of unheated and heated whey proteins: effects of pH, temperature, and concentrations of protein, enzyme and salts
2. Gelation of soy glycinin; influence of pH and ionic strength on network structure in relation to protein conformation
3. The effect of pH on heat denaturation and gel forming properties of soy proteins
4. ELECTRON MICROSCOPY OF NETWORK STRUCTURES IN THERMALLY-INDUCED GLOBULAR PROTEIN GELS
5. Effects of structuring and destructuring anionic ions on the rheological properties of thermally induced β-lactoglobulin gels
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