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Influence of pH and ionic strength on heat-induced formation and rheological properties of cottonseed protein gels

  • Published:2015-10 Issue: Volume:96 Page:27-34
  • ISSN:0960-3085
  • Container-title:Food and Bioproducts Processing
  • language:en
  • Short-container-title:Food and Bioproducts Processing

Author:

Zhou Jian-zhong,Zhang Hui,Gao Lei,Wang Li,Qian Hai-Feng

Funder

National High Technology Research and Development Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference21 articles.

1. Preferential interactions of proteins with salts in concentrated solutions;Arakawa;Biochemistry,1982

2. Factors affecting molecular characteristics of whey protein gelation;Boye;Int. Dairy J.,1995

3. Interactive effects of factors affecting gelation of whey proteins;Boye;J. Food Sci.,1997

4. Cottonseed protein food products;Cater;J. Am. Oil Chem. Soc.,1977

5. Interrelationship of molecular and functional properties of food proteins;Damodaran;Agris. Fao. Org,1989
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