Effect of guar gum on the rheological, thermal and textural properties of soybean β-conglycinin gel

International Journal of Food Science and Technology

Volumn 44, Issue 7, 2009, Pages 1314-1322

  Zhu, Jian Hua ^a,b   Yang, Xiao Quan ^a   Ahmad, Ijaz ^c   Jiang, Yueming ^d   Wang, Xiao Yuan ^a   Wu, Lei Yan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Shaoguan College   (China)

^c PCSIR LABORATORIES COMPLEX   (Pakistan)

^d SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Gelation; Guar gum; Rheological; Soybean conglycinin; Thermodynamic incompatibility

Indexed keywords

CYAMOPSIS TETRAGONOLOBA; GLYCINE MAX;

EID: 67650888570     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.01960.x     Document Type: Article

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