Heat-induced gels of soy protein and κ-carrageenan at different pH values

International Journal of Food Science and Technology

Volumn 45, Issue 6, 2010, Pages 1130-1137

  Fazani Cavallieri, Ângelo Luiz ^a   Garcez, Monique Monteiro ^a   Takeuchi, Katiucha Pereira ^a   da Cunha, Rosiane Lopes ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Blatz; Carrageenan; Mechanical properties; Microstructure; Sharda and Tschoegl equation; Soy

Indexed keywords

BLATZ; CARRAGEENANS; CR ADDITION; DEFORMABILITY; FORMING TEMPERATURE; GEL NETWORKS; GEL PROPERTIES; GEL STRUCTURES; NON-LINEAR PARAMETERS; PH VALUE; PROTEIN CONCENTRATIONS; RHEOLOGICAL MODELS; SHARDA AND TSCHOEGL EQUATION; SOY; SOY PROTEIN; SOY PROTEIN ISOLATES; STRUCTURAL CHARACTERISTICS;

CONCENTRATION (PROCESS); GELATION; GELS; MICROSTRUCTURE; PH; PHASE SEPARATION; PROTEINS; STRAIN HARDENING;

MECHANICAL PROPERTIES;

GLYCINE MAX;

EID: 77955567264     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02247.x     Document Type: Article

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