Effect of soy protein substitution for sodium caseinate on the transglutaminate-induced cold and thermal gelation of myofibrillar protein

Food Research International

Volumn 42, Issue 8, 2009, Pages 941-948

  Chin, Koo B ^a   Go, Mi Y ^a   Xiong, Youling L ^b  

^a Chonnam National University   (South Korea)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Cold set gels; Myofibrillar protein; Sodium caseinate; Soy protein isolate; Transglutaminase

Indexed keywords

COLD-SET GELS; MYOFIBRILLAR PROTEIN; SODIUM CASEINATE; SOY PROTEIN ISOLATE; TRANSGLUTAMINASE;

COAGULATION; GELS; INTERCHANGES; SODIUM; SODIUM CHLORIDE;

GELATION;

GLYCINE MAX;

EID: 67650988889     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.05.008     Document Type: Article

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