The evaluation of proteases as coagulants for soy protein dispersions

Food Chemistry

Volumn 100, Issue 4, 2007, Pages 1371-1376

  Zhong, Fang ^a   Wang, Zhang ^a   Xu, Shi Ying ^a   Shoemaker, Charles F ^b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Coagulant; Gel formation; Protease; Soy protein

Indexed keywords

CYSTEINE; GELATIN; PAPAIN; PEPTIDE; PROTEINASE; SOYBEAN PROTEIN; SUBTILISIN;

ARTICLE; CONCENTRATION (PARAMETERS); DISPERSION; DOSE CALCULATION; ELECTRICITY; ENZYME STABILITY; GEL; GELATION; HYDROLYSIS KINETICS; MEASUREMENT; NUTRIENT CONCENTRATION; PH; PROTEIN PROTEIN INTERACTION; STRENGTH; TEMPERATURE; THERMOSTABILITY; VISCOELASTICITY; VISCOSITY;

EID: 33746508518     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.12.014     Document Type: Article

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