Molecular interactions and functionality of a cold-gelling soy protein isolate
JOURNAL OF FOOD SCIENCE, 73(1), E16–E24.
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