Rheological investigation of soy protein hydrogels induced by Maillard-type reaction

Food Hydrocolloids

Volumn 24, Issue 1, 2010, Pages 81-87

  Caillard, R ^a   Remondetto, G E ^a   Subirade, M ^a  

^a LAVAL UNIVERSITY   (Canada)

Author keywords

Cross linking; Fractal; Gel; Protein; Rheology; Stress hardening

Indexed keywords

CROSSLINKING; FRACTAL DIMENSION; GLYCOSYLATION; HYDROGELS;

CROSS LINKING; CROSSLINKER; MAILLARD; POWER-LAW RELATIONSHIP; PREFACTORS; PROTEIN CONCENTRATIONS; PROTEIN HYDROGELS; RHEOLOGICAL MEASUREMENTS; SOY PROTEIN; STRESS HARDENING;

PROTEINS;

GLYCINE MAX;

EID: 70349974830     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.08.009     Document Type: Article

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