Network formation and viscoelastic properties of commercial soy protein dispersions: effect of heat treatment, pH and calcium ions
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference52 articles.
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2. The structure, physical and chemical properties of the soy protein glycinin;Badley;Biochim. Biophys. Acta,1975
3. Structural characterisation of thermoreversible anionic polysaccharide gels by their elastoviscous properties;Braudo;Carbohydr. Polymers,1984
4. Gelation of globular proteins;Clark,1986
5. Gelation phenomena of soybean globulins. I. Protein-protein interactions;Catsimpoolas;Cereal Chem.,1970
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