Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu's physical properties

Food Research International

Volumn 37, Issue 8, 2004, Pages 815-822

  Liu, Zhi Sheng ^a   Chang, Sam K C ^a   Li, Li Te ^b   Tatsumi, Eizo ^c  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Conglycinin; Glycinin; Selective thermal denaturation; Soymilk; Tofu; Two step heating

Indexed keywords

APPROXIMATION THEORY; ELASTIC MODULI; GELATION; MICROSTRUCTURE; PHYSICAL PROPERTIES; PROTEINS; SCANNING ELECTRON MICROSCOPY; VISCOSITY;

SELECTIVE THERMAL DENATURATION (STD); SOYBEAN PROTEINS;

FOOD PRODUCTS;

GLYCINE MAX;

EID: 2542482201     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.04.004     Document Type: Article

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