Papain-induced gelation of soy glycinin (11S)

Journal of Food Science

Volumn 71, Issue 5, 2006, Pages

  Zhong, Fang ^a   Yang, Xin ^a   Li, Yue ^a   Shoemaker, Charles F ^b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Gelation; Hydrolysis; Protein; Rheology; Soy

Indexed keywords

GLYCINE MAX;

EID: 33746344720     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00037.x     Document Type: Article

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