Effect of ionic strength on the heat-induced soy protein aggregation and the phase separation of soy protein aggregate/dextran mixtures

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 1015-1023

  Li, Xianghong ^a   Cheng, Yunhui ^a   Yi, Cuiping ^a   Hua, Yufei ^b   Yang, Cheng ^b   Cui, Steve ^c  

^a CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Dextran; Ionic strength, Phase separation; Microstructure; Soy protein aggregate

Indexed keywords

AGGLOMERATION; AGGREGATES; DEXTRAN; IONIC STRENGTH; MICROSTRUCTURE; PARTICLE SIZE; PROTEINS; SODIUM CHLORIDE;

AGGREGATE SIZE; EFFECT OF IONIC STRENGTH; FRACTION SIZE; HEAT INDUCED AGGREGATION; IONIC STRENGTH, PHASE SEPARATION; PROTEIN AGGREGATES; PROTEIN AGGREGATION; SALT-INDUCED; SOY PROTEIN; SOY PROTEIN AGGREGATE;

PHASE SEPARATION;

GLYCINE MAX;

EID: 54049113381     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.07.024     Document Type: Article

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