Effect of microwave heating on the viscoelastic property and microstructure of soy protein isolate gel

Journal of Texture Studies

Volumn 42, Issue 1, 2011, Pages 1-9

  Liu, Hsiao Hui ^a   Kuo, Meng I ^a  

^a FU JEN CATHOLIC UNIVERSITY   (Taiwan)

Author keywords

Gel; Microstructure; Microwave heating; Soy protein isolate; Viscoelastic property

Indexed keywords

BOILING WATER; CALCIUM SULFATE; DYNAMIC RHEOMETERS; ENERGY SAVING; FOOD INDUSTRIES; FOOD SYSTEM; GEL FORMATION; GEL TEXTURE; GELATION MECHANISMS; HEATING CONDITIONS; HEATING METHOD; PROTEIN DENATURATION; SCANNING ELECTRON MICROSCOPE; SOY PROTEIN ISOLATES; THERMAL PROCESSING; VISCOELASTIC PROPERTIES;

COAGULATION; GELATION; GELS; INDUSTRIAL RESEARCH; MICROWAVE HEATING; MICROWAVES; PROTEINS; SCANNING ELECTRON MICROSCOPY; TEXTURES;

HEATING;

GLYCINE MAX;

EID: 79551479183     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2010.00262.x     Document Type: Article

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