Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins

Journal of Food Science

Volumn 73, Issue 2, 2008, Pages

  Tseng, Y C ^a   Xiong, Y L ^a   Boatright, W L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Gelation; Inulin; Oligofructose; Soy proteins; Thermal stability

Indexed keywords

FRUCTOSE OLIGOSACCHARIDE; INULIN; OLIGOSACCHARIDE; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; DRUG EFFECT; FLOW KINETICS; FOOD HANDLING; GEL; HEAT; METHODOLOGY; PH; PHYSICAL CHEMISTRY; PROTEIN DENATURATION; TIME;

CALORIMETRY, DIFFERENTIAL SCANNING; CHEMISTRY, PHYSICAL; FOOD HANDLING; FOOD TECHNOLOGY; GELS; HEAT; HYDROGEN-ION CONCENTRATION; INULIN; OLIGOSACCHARIDES; PROTEIN DENATURATION; RHEOLOGY; SOYBEAN PROTEINS; TIME FACTORS;

GLYCINE MAX;

EID: 39749126132     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00618.x     Document Type: Article

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