Origin of Water Loss from Soy Protein Gels-Reference-Cited by-同舟云学术

Origin of Water Loss from Soy Protein Gels

Published:2014-07-15 Issue:30 Volume:62 Page:7550-7558
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Urbonaite V.¹²,de Jongh H. H. J.¹²,van der Linden E.¹²,Pouvreau L.¹³

Affiliation:

1. Top Institute Food & Nutrition (TIFN), P.O. Box 557, 6700 AN, Wageningen, The Netherlands

2. Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, The Netherlands

3. NIZO Food Research, P.O. Box 20, 6710 BA, Ede, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf501728t

Reference23 articles.

1. Large deformation and fracture behaviour of gels

2. Effect of Calcium Sulfate Concentration in Soymilk on the Microstructure of Firm Tofu and the Protein Constitutions in Tofu Whey

3. Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt Effects

4. Structural Properties of Heat-Induced Soy Protein Gels As Affected by Ionic Strength and pH

5. Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate

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