Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu's physical properties
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference36 articles.
1. Effect of various anions on the rheological and gelling behavior of soy proteins: Thermodynamic observation;Babajimopoulos;Journal of Agricultural and Food Chemistry,1983
2. Optimization of yield and properties of silken tofu from soybeans. II. Heat processing;Beddow;International of Food Science and Technology,1987
3. Selective thermal denaturation as a method of preparative isolatioin of 11S globulins from plant seeds;Bikbov;Journal of Agricultural and Food Chemistry,1986
4. Effect of β-conglycinin on the thermal aggregation of glycinin;Damodaran;Journal of Agricultural and Food Chemistry,1982
5. Gels and gelling of globular proteins;Doi;Trends in Food Science & Technology,1993
Cited by 101 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review;Food Reviews International;2024-07-23
2. Digestion of mixed protein gels using elderly static in vitro digestion model: Impact of microstructure on bioaccessibility of vitamins B12 and D3;Food Structure;2024-07
3. Effect of Thermal Treatment on Gelling and Emulsifying Properties of Soy β-Conglycinin and Glycinin;Foods;2024-06-08
4. Relationship between soybean protein composition and breaking load of heat-induced gel prepared from acid-precipitated soybean flour;LWT;2024-04
5. Acid induced gelation of heated soymilks: Protein structure, molecular interactions and gel properties;Food Hydrocolloids;2024-03
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3