Viscoelastic behavior of commercially processed soy isolate pastes during heating and cooling

Journal of Food Science

Volumn 67, Issue 4, 2002, Pages 1379-1382

  Luck, P J ^a   Lanier, T C ^a   Daubert, C R ^a   Kwanyuen, P ^b  

^a Food Science Department   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Frequency sweep; Prolina; Rousse theory; Small deformation rheology; Soy isolate

Indexed keywords

EID: 0036293043     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10293.x     Document Type: Article

References (14)

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9. Thermally induced protein gelation: Gelation and theological characterization of highly concentrated ovalbumin and soybean protein gels
10. Effects of shear on pure and mixed gels of gelatin and particulate whey protein