Heat-induced phenomena in soy protein suspensions. Rheometric data and theoretical interpretation

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 3, 1999, Pages 893-900

  Berli, Claudio L A ^a   Deiber, Julio A ^a   Añón, María C ^b  

^a Instituto de Desarrollo Tecnologico para la Industria Quimica   (Argentina)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Aggregation kinetics; Fractal dimension; Soy proteins; Suspension rheology; Viscosity model

Indexed keywords

GLOBULIN; SOYBEAN PROTEIN;

ARTICLE; CALORIMETRY; CHEMISTRY; FLOW KINETICS; FRACTAL ANALYSIS; HEAT; NONHUMAN; PLANT; PROTEIN AGGREGATION; PROTEIN ANALYSIS; PROTEIN DENATURATION; PROTEIN MODIFICATION; PROTEIN STRUCTURE; TEMPERATURE DEPENDENCE; THERMAL STIMULATION; THERMODYNAMICS; VISCOSITY;

CALORIMETRY; HEAT; RHEOLOGY; SOYBEAN PROTEINS; THERMODYNAMICS;

EID: 0032912022     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9806053     Document Type: Article

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