Acid gelation of native and heat-denatured soy proteins and locust bean gum

International Journal of Food Science and Technology

Volumn 48, Issue 3, 2013, Pages 620-627

  Perrechil, Fabiana A ^a   Braga, Ana Luiza M ^a,b   Cunha, Rosiane L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

Cold set gelation; Confocal microscopy; Locust bean gum; Mechanical properties; Soy protein

Indexed keywords

LOCUST BEAN GUM; PROCESS CONDITION; PROTEIN CONCENTRATIONS; SOY PROTEIN; WATER HOLDING CAPACITY;

CONFOCAL MICROSCOPY; DENATURATION; GELATION; GELS; MECHANICAL PROPERTIES;

PROTEINS;

GLYCINE MAX;

EID: 84873057426     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12007     Document Type: Article

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