Rheological Characterization of a Gel Formed During Extensive Enzymatic Hydrolysis
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb04626.x/fullpdf
Reference36 articles.
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2. J Adler-Nissen, and HS Olsen . 1979 . The influence of peptide chain length on taste and functional properties of enzymatically modified soy protein . In: Pour-El A, editor. Functionality and protein structure. Washington (DC): American Chemical Society Symposium Series 92. P125 -146 .
3. AOAC., 1995 . Official Methods of Analysis, 16th ed. Chapter 4. Arlington (Va.): Assn. of Official Analytical Chemists. P5 -7 .
4. Rheological analysis of anion-induced matrix transformations in thermally induced whey protein isolate gels
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