Characterization of amino cross-linked soy protein hydrogels

Journal of Food Science

Volumn 73, Issue 5, 2008, Pages

  Caillard, R ^a   Remondetto, G E ^a   Mateescu, M A ^b   Subirade, M ^a  

^a LAVAL UNIVERSITY   (Canada)

^b UNIVERSITÉ DU QUÉBEC À MONTRÉAL   (Canada)

Author keywords

Cross linking; Gel; Glyceraldehyde; Soy protein; Swelling

Indexed keywords

AMINO ACID; CROSS LINKING REAGENT; GLUTARALDEHYDE; GLYCERALDEHYDE; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; FLOW KINETICS; HYDROGEL; POLYACRYLAMIDE GEL ELECTROPHORESIS; ULTRASTRUCTURE;

AMINO ACIDS; CROSS-LINKING REAGENTS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GLUTARAL; GLYCERALDEHYDE; HYDROGELS; RHEOLOGY; SOYBEAN PROTEINS;

GLYCINE MAX;

EID: 44949164645     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00780.x     Document Type: Article

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