Relationships between different hydration properties of commercial and laboratory soybean isolates

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 10, 2001, Pages 4852-4858

  Anon M C ^a   Sorgentini, D A ^b   Wagner, J R ^a  

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

^b FACULTAD DE CIENCIAS EXACTAS   (Argentina)

Author keywords

Hydration properties; Isolates; Soybean protein; Viscosity; Water imbibing capacity

Indexed keywords

GLOBULIN; SOYBEAN PROTEIN; WATER;

ARTICLE; CHEMISTRY; DESICCATION; DIFFERENTIAL SCANNING CALORIMETRY; HEAT; HEAT TREATMENT; HYDRATION; NONHUMAN; PARTICLE SIZE; PHYSICAL CHEMISTRY; PROTEIN AGGREGATION; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; SOYBEAN; VISCOSITY;

CALORIMETRY, DIFFERENTIAL SCANNING; CHEMISTRY, PHYSICAL; HEAT; MICROSCOPY, ELECTRON, SCANNING; SOLUBILITY; SOYBEAN PROTEINS; SOYBEANS; VISCOSITY; WATER;

GLYCINE MAX;

EID: 0034773955     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010384s     Document Type: Article

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