Works (1)

Updated: July 5th, 2023 15:54

2008 journal article

Molecular interactions and functionality of a cold-gelling soy protein isolate

JOURNAL OF FOOD SCIENCE, 73(1), E16–E24.

By: G. Cramp*, P. Kwanyuen* & C. Daubert*

author keywords: cold-gelling; critical concentration; disulfide bonds; hydrophobic interactions; soy protein isolate
MeSH headings : Calorimetry, Differential Scanning; Chemical Phenomena; Chemistry, Physical; Cold Temperature; Electrophoresis, Agar Gel; Food Handling / methods; Gels; Protein Denaturation; Rheology; Soybean Proteins / analysis; Soybean Proteins / chemistry; Time Factors; Viscosity
Source: Web Of Science
Added: August 6, 2018