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Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2016.12.007
Abstract: Abstract The effects of heating temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels, particularly in relation to network proteins content and aggregates size were investigated. Results revealed that…
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Keywords:
network proteins;
ionic strength;
soy protein;
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Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.04.077
Abstract: Abstract Effects of removal of non-network proteins by diffusion process on the storage modulus and loss modulus of soy protein isolate (SPI) gels and glycinin (11S) gels as a function of heating temperature and ionic…
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Keywords:
network proteins;
loss modulus;
network;
effects removal ... See more keywords