Heat-Induced Gel Formation by Soy Proteins at Neutral pH
Author:
Affiliation:
1. Centre for Protein Technology TNO-Nutrition and Wageningen University, Laboratory of Food Physics, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf010763l
Reference28 articles.
1. Forces Involved in Soy Protein Gelation: Effects of Various Reagents on the Formation, Hardness and Solubility of Heat-Induced Gels Made from 7S, 11S, and Soy Isolate
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