Rheological properties of soybean protein isolate gels containing emulsion droplets

Food Hydrocolloids

Volumn 15, Issue 3, 2001, Pages 295-302

  Kim, K H ^a   Renkema, J M S ^a   Van Vliet, T ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Emulsion droplets; Fracture behaviour; Gel formation; Rheological properties; Soybean protein isolate

Indexed keywords

ARTICLE; EMULSION; FLOW KINETICS; FOOD PROCESSING; GELATINIZATION; PROTEIN ISOLATION; SOYBEAN;

GLYCINE MAX;

EID: 0035006614     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00028-5     Document Type: Article

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