Influence of inulin/oligofructose on the acid-induced cold aggregation and gelation of preheated soy proteins

Journal of the Science of Food and Agriculture

Volumn 89, Issue 15, 2009, Pages 2650-2658

  Tseng, Yen Chang ^a   Xiong, Youling L ^a   Yang, Fuqian ^b  

^a UNIVERSITY OF KENTUCKY   (United States)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Aggregation; Gelation; Inulin; Oligofructose; PH; Soy proteins

Indexed keywords

GLYCINE MAX;

EID: 70350733577     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3770     Document Type: Article

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