Gelling property of soy protein-gum mixtures

Food Hydrocolloids

Volumn 17, Issue 6, 2003, Pages 889-894

  Hua, Yufei ^a   Cui, Steve W ^b   Wang, Qi ^b  

^a JIANGNAN UNIVERSITY   (China)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Carrageenan; Gel; Gelation; Gums; Interaction; Locust bean gum; Propylene glycol alginate; Protein; Soy; Soybean; Xanthan

Indexed keywords

BLENDING; DIGITAL STORAGE; GELS; GLYCOLS; POLYOLS; PROPYLENE; PROTEINS; XANTHAN GUM;

CARRAGEENANS; GUM; INTERACTION; LOCUST BEAN GUM; PROPYLENE GLYCOL ALGINATES; SOY; SOY PROTEIN; SOYBEAN; UPPER BOUND; XANTHAN;

GELATION;

ALGAROBA; ALGINIC ACID PROPYLENE GLYCOL ESTER; CARRAGEENAN; POLYMER; PROTEIN; XANTHAN;

CHEMICAL INTERACTION; CONCENTRATION (PARAMETERS); CONFERENCE PAPER; COVALENT BOND; GELATION; MEASUREMENT; OSCILLATION; RIGIDITY; SOYBEAN;

GLYCINE MAX; PHASEOLUS (ANGIOSPERM);

EID: 0141625118     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00110-3     Document Type: Conference Paper

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