Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-δ-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification-Reference-Cited by-同舟云学术

Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-δ-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification

Published:2011-03-21 Issue:8 Volume:59 Page:4071-4077
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tang Chuan-He,Chen Ling,Foegeding Edward Allen¹

Affiliation:

1. Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, North Carolina 27695-7624, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf104834m

Reference32 articles.

1. Rheology of Milk Protein Gels and Protein-Stabilized Emulsion Gels Cross-Linked with Transglutaminase

2. Viscoelastic Properties of Protein-Stabilized Emulsions: Effect of Protein−Surfactant Interactions

3. Cold gelation of β-lactoglobulin oil-in-water emulsions

4. In vitro release of α-tocopherol from emulsion-loaded β-lactoglobulin gels

5. Characterization and acid-induced gelation of butter oil emulsions produced from heated whey protein dispersions

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