Incorporation of soy milk lipid into protein coagulum by addition of calcium chloride

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 3, 1999, Pages 901-905

  Shun Tang, Guo ^a   Ono, Tomotada ^a   Mikami, Masayuki ^a  

^a IWATE UNIVERSITY   (Japan)

Author keywords

Coagulation; Incorporation; Lipid; Soy milk

Indexed keywords

CALCIUM CHLORIDE; LIPID; MILK PROTEIN; SOYBEAN PROTEIN; VEGETABLE PROTEIN;

ARTICLE; BEVERAGE; CENTRIFUGATION; CHEMICAL REACTION; CHEMISTRY; FOOD HANDLING; LIPID ABSORPTION; NONHUMAN; PLANT; PROTEIN ANALYSIS; PROTEIN METABOLISM; SOYBEAN;

BEVERAGES; CALCIUM CHLORIDE; FOOD HANDLING; LIPIDS; PLANT PROTEINS; SOYBEANS;

EID: 0032939406     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9805247     Document Type: Article

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