Assessment of the effects of soy protein isolates with different protein compositions on gluten thermosetting gelation

Author:

Bainy Eduarda M.,Corredig Milena,Poysa Vaino,Woodrow Lorna,Tosh Susan

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. AACC Method 38-10.01. Gluten – Hand Washing Method. AACC International Approved Methods. .

2. Dynamic viscoelastic properties of heated gluten/soy protein gels;Apichartsrangkoon;Journal of Food Science,2002

3. 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;Journal of the American Oil Chemists Society,2008

4. Rheology and chemistry of dough;Bloksma,1988

5. A quantitative comparison of the extraction of protein fractions from wheat grain by different solvents, and the polypeptide and amino acid composition of the alcohol-soluble proteins;Byers;Journal of the Science of Food and Agriculture,1983

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