Gelation of soy proteins with low pH

被引：0

作者：

Puppo, MC ^{[1
]}

Añón, MCN ^{[1
]}

机构：

[1] Natl Univ La Plata, Fac Ciencias Exactas, CONICET, CIDCA, La Plata, Argentina

来源：

LATIN AMERICAN SYMPOSIUM ON PROTEIN FOR FOOD: SUBPROGRAM XI: PROCESSING AND PRESERVING FOOD - PROJECT XI.9: OBTAINING AND CHARACTERIZING PROTEINS FOR FOODS IN SPECIAL DIETS | 1998年 / 104卷

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：65 / 72

页数：8

共 4 条

[1] REFOLDING OF THERMALLY UNFOLDED SOY PROTEINS DURING THE COOLING REGIME OF THE GELATION PROCESS - EFFECT ON GELATION
DAMODARAN, S
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1988, 36 (02) : 262 - 269
[2] SOY PROTEIN GELATION
HERMANSSON, AM
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1986, 63 (05) : 658 - 666
[3] KANG IJ, 1991, J AM OIL CHEM SOC, V68, P339, DOI 10.1007/BF02657690
[4] GELATION OF SOYBEAN PROTEIN ISOLATES IN ACIDIC CONDITIONS - EFFECT OF PH AND PROTEIN-CONCENTRATION
PUPPO, MC
LUPANO, CE
ANON, MC
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1995, 43 (09) : 2356 - 2361

← 1 →