Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size
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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… read more here.
Keywords: network proteins; ionic strength; soy protein;
Effects of removal of non-network protein on the rheological properties of heat-induced soy protein gels
Sign Up to like & getrecommendations! 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… read more here.
Keywords: network proteins; loss modulus; network; effects removal ... See more keywords