Thermorheological characteristics of soybean protein isolate

Journal of Food Science

Volumn 71, Issue 3, 2006, Pages

  Ahmed, Jasim ^a   Ramaswamy, Hosahalli S ^a   Alli, Inteaz ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Activation energy; Complex viscosity; Elastic modulus; Gelation; Protein isolates; Reaction order; Soy

Indexed keywords

GLYCINE MAX;

EID: 33646378693     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.tb15629.x     Document Type: Article

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