Interactions between soy protein isolate and xanthan in heat-induced gels: The effect of salt addition

Food Hydrocolloids

Volumn 20, Issue 8, 2006, Pages 1178-1189

  Braga, Ana Luiza M ^a   Azevedo, Aline ^a   Julia Marques, Maria ^a   Menossi, Marcelo ^b   Cunha, Rosiane L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b Biology Institute   (Brazil)

Author keywords

Heat induced gel; Interactions; Salt; Soy protein isolate; Xanthan

Indexed keywords

CHLORINE COMPOUNDS; POTASSIUM COMPOUNDS; PROTEINS;

HEAT-INDUCED GEL; INTERACTION; NONCOVALENT; PROPERTY; PROTEIN SOLUBILITY; PROTEIN SUBUNITS; SALT ADDITION; SOY PROTEIN ISOLATES; WATER-HOLDING CAPACITY; XANTHAN;

GELS;

GLYCINE MAX;

EID: 33747769311     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.01.003     Document Type: Article

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