Characterisation of nanofibrils from soy protein and their potential applications for food thickener and building blocks of microcapsules-Reference-Cited by-同舟云学术

Characterisation of nanofibrils from soy protein and their potential applications for food thickener and building blocks of microcapsules

Published:2017-08-08 Issue:sup1 Volume:20 Page:S1121-S1131
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Warji ¹²,Mardjan Sutrisno Suro³,Yuliani Sri⁴,Purwanti Nanik³⁵

Affiliation:

1. The Graduate School, Bogor Agricultural University, Bogor, Indonesia

2. Agricultural and Biological Engineering, Lampung University, Lampung, Indonesia

3. Biosystem Engineering Division, Department of Mechanical and Biosystem Engineering, Bogor Agricultural University, Bogor, Indonesia

4. Indonesian Center for Agricultural Postharvest Research and Development, Ministry of Agriculture of Republic of Indonesia, Cimanggu Agricultural Research Campus, Bogor, Indonesia

5. Southeast Asian Food & Agricultural Science & Technology Center (SEAFAST Center), Bogor Agricultural University, Bogor, Indonesia

Funder

L’Oréal-UNESCO

Ministry of Research, Technology and Higher Education of the Republic of Indonesia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1336720

Reference35 articles.

1. Relations between rheological properties and network structure of soy protein gels

2. Soy proteins: A review on composition, aggregation and emulsification

3. Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell

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