Rheological properties of soybean β-conglycinin in aqueous dispersions: Effects of concentration, ionic strength and thermal treatment

International Journal of Food Properties

Volumn 14, Issue 2, 2011, Pages 264-279

  Liu, Chong ^a   Yang, Xiao Quan ^a   Ahmad, Ijaz ^b   Tang, Chuan He ^a   Li, Lin ^a   Zhu, Jian Hua ^a   Qi, Jun Ru ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b PAKISTAN COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH   (Pakistan)

Author keywords

conglycinin; Concentration; Ionic strength; Rheological properties; Weak gel

Indexed keywords

AQUEOUS DISPERSIONS; CONCENTRATION; CONGLYCININ; DYNAMIC MECHANICAL; FOOD PROCESSORS; NEW PRODUCT; OSCILLATORY MEASUREMENTS; PARTIAL DENATURATION; POLYMERIC SOLUTION; RHEOLOGICAL PROPERTY; SDS-PAGE; SHEAR RATES; SHEAR-THINNING BEHAVIOR; STEADY SHEAR; STEADY SHEAR FLOW; THERMAL TREATMENT; WEAK GEL;

CONCENTRATION (PROCESS); DIFFERENTIAL SCANNING CALORIMETRY; DISPERSIONS; GELS; HEAT TREATMENT; RHEOLOGY; SHEAR DEFORMATION; SHEAR FLOW;

IONIC STRENGTH;

GLYCINE MAX;

EID: 79952120566     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903176352     Document Type: Article

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