Gelation enhancement of soy protein isolate by sequential low- and ultrahigh-temperature two-stage preheating treatments-Reference-Cited by-同舟云学术

Gelation enhancement of soy protein isolate by sequential low- and ultrahigh-temperature two-stage preheating treatments

Author:

Jian Huajun¹,Xiong Youling L.²,Guo Fengxian¹,Huang Xiaolin¹,Adhikari Benu³,Chen Jie¹⁴

Affiliation:

1. State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China

2. Department of Animal and Food Sciences; University of Kentucky; Lexington KY 40546 USA

3. School of Applied Sciences; RMIT University; Melbourne Vic. 3001 Australia

4. Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi Jiangsu 214122 China

Funder

Ministry of Science and Technology of the People's Republic of China

Fundamental Research Funds for the Central Universities

National High-Tech Research and Development Program of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference40 articles.

2. Anson , M.L. 1957 Extraction of soy protein

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