Effects of high pressure on rheological properties of soy protein gels-Reference-Cited by-同舟云学术

Effects of high pressure on rheological properties of soy protein gels

Published:2003-01 Issue:1 Volume:80 Page:55-60
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Apichartsrangkoon A

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

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3. Physicochemical properties of high pressure treated wheat gluten;Apichartsrangkoon;Food Chemistry,1998

4. Dynamic viscoelastic properties of soy isolate doughs;Baird;Journal of Texture Studies,1981

5. Bell, A. E. (1989). Gel structure and food biopolymers In T. M. Hardman (Ed.), Water and food quality (pp. 251–276). Essex, UK: Elsevier Applied Science Publishers.

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