Protein aggregation and Ca2+-induced gelation of soymilk after heat treatment under slightly alkaline conditions-Reference-Cited by-同舟云学术

Protein aggregation and Ca2+-induced gelation of soymilk after heat treatment under slightly alkaline conditions

Published:2022-03 Issue: Volume:124 Page:107274
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Yue,Wan Yangling,Mamu Yasmeen,Liu Xinran,Guo Shuntang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference32 articles.

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3. The effect of the pH on thermal aggregation and gelation of soy proteins;Chen;Food Hydrocolloids,2017

4. The role of composition and content of protein particles in soymilk on tofu curding by glucono‐δ‐lactone or calcium sulfate;Guo;Journal of Food Science,2005

5. The role of composition and content of protein particles in soymilk on tofu curding by glucono- δ -lactone or calcium sulfate;Guo;Food Chemistry and Toxicology,2005

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