Impacts of pH and heating temperature on formation mechanisms and properties of thermally induced canola protein gels

Author:

Yang Chen,Wang Yixiang,Vasanthan Thava,Chen Lingyun

Funder

Natural Sciences and Engineering Research Council of Canada (NSERC)

Alberta Crop Industry Development Fund Ltd. (ACIDF)

Alberta Innovates Bio Solutions (AI Bio)

Canada Foundation for Innovation (CFI)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – a practical and critical review;Aider;Trends in Food Science Technology,2011

2. Polypeptide profile and functional properties of defatted meals and protein isolates of canola seeds;Aluko;Journal of the Science of Food and Agriculture,2001

3. Swelling behavior, charge and mesh size of thermal protein hydrogels as influenced by pH during gelation;Betz;Soft Matter,2012

4. The proteins of rapeseed (Brassica napus L.) soluble in salt solutions;Bhatty;Biochemistry and Cell Biology,1968

5. Food texture and viscosity: Concept and measurement;Bourne,2002

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