Characterization of water state and distribution in textured soybean protein using DSC and NMR

Journal of Food Engineering

Volumn 100, Issue 3, 2010, Pages 522-526

  Chen, Feng Liang ^a   Wei, Yi Min ^a   Zhang, Bo ^a  

^a AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Differential scanning calorimetry (DSC); Extrusion texturization; Low field nuclear magnetic resonance (LF NMR); Soybean protein isolate; Water state and distribution

Indexed keywords

LOW FIELD NUCLEAR MAGNETIC RESONANCE; SOYBEAN PROTEINS; TEXTURIZATION; WATER STATE;

CALORIMETERS; DIFFERENTIAL SCANNING CALORIMETRY; EXTRUSION; MAGNETIC MATERIALS; MAGNETIC RESONANCE IMAGING; NUCLEAR MAGNETIC RESONANCE; PROTEINS; RESONANCE; SCANNING;

WATER CONTENT;

GLYCINE MAX;

EID: 77953617861     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.04.040     Document Type: Article

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