The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

Food Hydrocolloids

Volumn 32, Issue 2, 2013, Pages 303-311

  Hu, Hao ^a,b   Li Chan, Eunice C Y ^b   Wan, Li ^c   Tian, Ming ^a   Pan, Siyi ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^c HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

High intensity ultrasound; Morphology; Particle size; Physicochemical properties; Soy protein isolate

Indexed keywords

CALCIUM COMPOUNDS; COVALENT BONDS; HYDROPHOBICITY; PROTEINS; SULFUR COMPOUNDS; ULTRASONICS; UREA;

GEL STRENGTHS; HIGH INTENSITY ULTRASONIC; HIGH INTENSITY ULTRASOUNDS; PARTICLES SIZES; PHYSICOCHEMICAL PROPERTY; PRE-TREATMENTS; SOY PROTEIN ISOLATES; SULFHYDRYL CONTENT; SURFACE HYDROPHOBICITY; WATER-HOLDING CAPACITY;

PARTICLE SIZE;

EID: 84874416406     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.01.016     Document Type: Article

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