Enzymatic Hydrolysis as a Means of Expanding the Cold Gelation Conditions of Soy Proteins-Reference-Cited by-同舟云学术

Enzymatic Hydrolysis as a Means of Expanding the Cold Gelation Conditions of Soy Proteins

Published:2005-01-21 Issue:4 Volume:53 Page:1031-1038
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kuipers Bas J. H.¹,van Koningsveld Gerrit A.¹,Alting Arno C.¹,Driehuis Frank¹,Gruppen Harry¹,Voragen Alphons G. J.¹

Affiliation:

1. Centre for Protein Technology, Wageningen, The Netherlands; Department of Agrotechnology and Food Sciences, Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands; and NIZO food research, 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/jf048622h

Reference32 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

2. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey

3. The effect of glucono-δ-lactone on the gelation time of soybean 11S protein: concentration dependence

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