Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size-Reference-Cited by-同舟云学术

Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size

Published:2017-05 Issue: Volume:66 Page:389-395
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wu Chao,Hua Yufei,Chen Yeming,Kong Xiangzhen,Zhang Caimeng

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference33 articles.

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3. Thermal aggregation behaviour of soy protein: Characteristics of different polypeptides and sub-units;He;Journal of the Science of Food and Agriculture,2016

4. Rheological study on the fractal nature of the protein gel structure;Ikeda;Langmuir,1999

5. Rheological studies on the gelation process of soybean 7 S and 11 S proteins in the presence of glucono-δ-lactone;Kohyama;Journal of Agricultural and Food Chemistry,1993

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