Mechanisms involved in the formation and structure of soya protein cold-set gels: A molecular and supramolecular investigation

Food Hydrocolloids

Volumn 22, Issue 4, 2008, Pages 550-559

  Maltais, Anne ^a   Remondetto, Gabriel E ^a   Subirade, Muriel ^a  

^a LAVAL UNIVERSITY   (Canada)

Author keywords

Cold gelation; Fractal dimension; Rheology; Soy protein isolate

Indexed keywords

CALCIUM; CHLORINE COMPOUNDS; DIGITAL STORAGE; FRACTAL DIMENSION; GELS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; SUPRAMOLECULAR CHEMISTRY;

COLD-GELATION; FOURIER TRANSFORM INFRARED; FOURIER TRANSFORM INFRARED SPECTRA; GELLING PROCESS; GLOBULAR PROTEINS; INFRARED SPECTROSCOPIC ANALYSIS; PARTICLES SIZES; RHEOLOGICAL PROPERTY; SOY PROTEIN ISOLATES; STRUCTURAL BASIS;

GELATION;

GLYCINE MAX;

EID: 38849203059     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.01.026     Document Type: Article

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