Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt Effects
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb09023.x/fullpdf
Reference42 articles.
1. Acid-induced cold gelation of globular proteins: effect of protein aggregate characteristics and disulfide bonding on rheological properties;Alting;J Agric Food Chem,2004
2. The structure, physical and chemical properties of soy protein glycinin;Badley;Biochim Biophys Acta,1975
3. Ca2+−induced gelation of pre-heated whey protein isolate;Barbut;J Food Sci,1993
4. Effect of sodium level on the micro structure and the texture of whey protein isolate gels;Barbut;Food Res Int,1995a
Cited by 155 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Relating the protein denaturation degree and solubility of soy protein isolates to the structure of high moisture extrudates;Food Hydrocolloids;2024-10
2. Toward Diverse Plant Proteins for Food Innovation;Advanced Science;2024-08-09
3. Improving foam stability: Calcium addition, high hydrostatic pressure, and their combinations on soybean protein isolates;Innovative Food Science & Emerging Technologies;2024-08
4. Improving the textural and functional properties of soy protein isolate using dielectric barrier discharge (DBD) plasma-assisted pH-shifting;Innovative Food Science & Emerging Technologies;2024-06
5. Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties;Food Chemistry: X;2024-06
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3