Heat-Induced Phenomena in Soy Protein Suspensions. Rheometric Data and Theoretical Interpretation-Reference-Cited by-同舟云学术

Heat-Induced Phenomena in Soy Protein Suspensions. Rheometric Data and Theoretical Interpretation

Published:1999-02-10 Issue:3 Volume:47 Page:893-900
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Berli Claudio L. A.¹,Deiber Julio A.¹,Añón María C.¹

Affiliation:

1. Instituto de Desarrollo Tecnológico para la Industria Química, INTEC (UNL-CONICET), Güemes 3450 (3000), Santa Fe, Argentina, and Centro de Investigación y Desarrollo en Criotecnología de Alimentos, CIDCA (UNLP-CONICET), Calle 47 y 116 (1900), La Plata, Argentina

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9806053

Reference34 articles.

1. Experimental evidence for a two-step process in the aggregation of β-lactoglobulin at pH 7

2. The Application of Differential Thermal Analysis to the Study of Reaction Kinetics1

3. CHARACTERISATION OF A COMMERCIAL SOY ISOLATE BY PHYSICAL TECHNIQUES

Cited by 21 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. Exploring the rheological and thermal behavior of cowpea protein concentrate: Impact of pH and concentration;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-08

2. Soy protein isolate emulsion microgel particles for encapsulating oil;Journal of Food Engineering;2024-06

3. Investigating thermal denaturation kinetics of 7S and 11S proteins and lipoxygenase in soymilk through ohmic heating;Journal of Food Process Engineering;2023-11-16

4. Particle characteristics and tribo-rheological properties of soy protein isolate (SPI) dispersions: Effect of heating and incorporation of flaxseed gum;International Journal of Biological Macromolecules;2023-03

5. Soy protein isolate: an overview on foaming properties and air–liquid interface;International Journal of Food Science & Technology;2021-10-25