Influence of drying conditions on the gelling properties of the 7S and 11S soy protein fractions-Reference-Cited by-同舟云学术

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Influence of drying conditions on the gelling properties of the 7S and 11S soy protein fractions

Published:2013-04 Issue:2 Volume:91 Page:111-120
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Tarone Adriana Gadioli,Fasolin Luiz Henrique,Perrechil Fabiana de Assis,Hubinger Míriam Dupas,Cunha Rosiane Lopes da

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference43 articles.

1. Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with k-carrageenan;Achouri;Food Res. Int.,2010

2. High pressure gelation of soy proteins: effect of concentration, pH and additives;Alvarez;J. Food Eng.,2008

3. AOAC, 1995. Official Method of Analysis of AOAC International, 16th ed., AOAC International, Arlington.

4. Protein subunit composition effects on the thermal denaturation at different stages during the soy protein isolate processing and gelation profiles of soy protein isolates;Bainy;J. Am. Oil Chem. Soc.,2008

5. Interaction of phosphatidylcholine vesicles with soybean 7S and 11S globulin proteins;Beckwith;J. Agric. Food Chem.,1984

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