Research on the interaction of lipid and protein in SPI gel

European Food Research and Technology

Volumn 230, Issue 3, 2010, Pages 467-473

  Yang, Fang ^a,b   Weng, Di ^b   Huang, Xing jian ^b   Yao, Xiao ling ^b   Pan, Si yi ^b  

^a HUBEI UNIVERSITY   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Lipid; Protein; SPI gel; State of water; Structure; Texture properties

Indexed keywords

DICHROISM; DIFFERENTIAL SCANNING CALORIMETRY; LIPIDS; PROTEINS; SCANNING ELECTRON MICROSCOPY; STRUCTURE (COMPOSITION);

EQUILIBRIUM WATER CONTENTS; MICROSCOPIC LEVELS; PRODUCTION PROCESS; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURES; SOY PROTEIN ISOLATES; TEXTURE PROFILE ANALYSIS; TEXTURE PROPERTIES;

TELLURIUM COMPOUNDS;

GLYCINE MAX;

EID: 72749096253     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1176-z     Document Type: Article

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