Interactions between whey soybean protein (WSP) and beta-conglycinin (7S) during the formation of protein particles at elevated temperatures

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 936-941

  Ren, Chengang ^a   Tang, Lu ^a   Zhang, Min ^a,b   Guo, Shuntang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Beta conglycinin (7S); Heat treatment; Protein particle formation; Soymilk; Whey soybean protein (WSP)

Indexed keywords

GLYCINE MAX;

EID: 54249125343     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.06.007     Document Type: Article

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