Effect of ionic strength and pH on the thermal and rheological properties of soy protein-amylopectin blend

Food Chemistry

Volumn 83, Issue 2, 2003, Pages 227-236

  Mohamed, Abdellatif ^a   Xu, Jingyuan ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Amylopectin (AP); DSC; Milled defatted soy flour (MDF); Onset; Peak; Rheology; Soy protein; Soy protein isolate (SPI); Viscoelastic properties; H

Indexed keywords

AMYLOPECTIN; BUFFER; SOYBEAN PROTEIN;

ALKALINITY; ARTICLE; COMPARATIVE STUDY; COOLING; DIFFERENTIAL SCANNING CALORIMETRY; FLOW KINETICS; GEL; HEATING; IONIC STRENGTH; MOISTURE; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN ISOLATION; PROTEIN STABILITY; SAMPLING; SOLID; SOYBEAN; STATISTICAL SIGNIFICANCE; TEMPERATURE SENSITIVITY; VISCOELASTICITY;

EID: 0042121123     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00085-2     Document Type: Article

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