Viscoelastic properties and microstructures of 11S globulin and soybean protein isolate gels: Magnesium chloride-induced gels

Food Hydrocolloids

Volumn 25, Issue 7, 2011, Pages 1647-1654

  Nagano, Takao ^a   Tokita, Masayuki ^b  

^a KAWASAKI UNIVERSITY OF MEDICAL WELFARE   (Japan)

^b KYUSHU UNIVERSITY   (Japan)

Author keywords

11S globulin; Confocal laser scanning microscopy; Dynamic viscoelastic measurement; Heat induced gel; Soybean proteins

Indexed keywords

CONFOCAL MICROSCOPY; FRACTAL DIMENSION; MAGNESIUM COMPOUNDS; PROTEINS; SODIUM CHLORIDE; SURFACE ANALYSIS; VISCOELASTICITY;

11S GLOBULIN; CONFOCAL LASER SCANNING MICROSCOPY; CONFOCAL-LASER-SCANNING-MICROSCOPY; DYNAMIC VISCOELASTIC MEASUREMENT; HEAT-INDUCED GEL; PROPERTIES AND MICROSTRUCTURES; PROTEIN ISOLATES; SOYBEAN PROTEINS; VISCOELASTIC MEASUREMENTS; VISCOELASTIC PROPERTIES;

GELS;

GLYCINE MAX;

EID: 79956298542     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.03.001     Document Type: Article

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