Linear and non-linear rheology of heat-set soy protein gels: Effects of selective proteolysis of β-conglycinin and glycinin

Author:

Xia WenjieORCID,Siu Wing KieORCID,Sagis Leonard M.C.ORCID

Funder

China Scholarship Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference69 articles.

1. Methods in food protein hydrolysis;Adler-Nissen,1986

2. 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

3. Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques;Batista;International Journal of Biological Macromolecules,2005

4. Effect of LBG on the gel properties of acid-induced SPI gels;Bi;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2017

5. A novel critical point for isotropic gel in rheological-fractal model;Bi;Journal of Food Engineering,2019

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