The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate-gellan gum

Food Hydrocolloids

Volumn 25, Issue 7, 2011, Pages 1710-1718

  Pires Vilela, Joice Aline ^a   Cavallieri, Ângelo Luiz Fazani ^a   Lopes da Cunha, Rosiane ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cold set gelation; Gellan; Mechanical properties; Microstructure; Soy protein isolate

Indexed keywords

CALCIUM; CHLORINE COMPOUNDS; DIFFUSION; GELATION; MICROSTRUCTURE; POTASSIUM COMPOUNDS; PROTEINS; SALTS;

CALCIUM DIFFUSIONS; COLD-SET GELATION; GELLAN; GELLAN GUM; MICROSCOPIC LEVELS; MIXED GEL; SALT-INDUCED; SOY PROTEIN ISOLATES; STRUCTURAL CHARACTERISTICS; SYNAERESIS;

GELS;

GLYCINE MAX;

EID: 79956310982     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.03.012     Document Type: Article

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