Characterization of Amino Cross-Linked Soy Protein Hydrogels-Reference-Cited by-同舟云学术

Characterization of Amino Cross-Linked Soy Protein Hydrogels

Published:2008-06 Issue:5 Volume:73 Page:C283-C291
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Caillard R.,Remondetto G.E.,Mateescu M.A.,Subirade M.

Publisher

Wiley

Subject

Food Science

Reference39 articles.

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2. Casein/gelatin beads: I. Cross-linker solution composition effect on cross-linking degree

3. Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar

4. Globular protein gelation—theory and experiment

5. Maillard crosslinking of food proteins I: the reaction of glutaraldehyde, formaldehyde and glyceraldehyde with ribonuclease

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