Transglutaminase-set soy globulin-stabilized emulsion gels: Influence of soy β-conglycinin/glycinin ratio on properties, microstructure and gelling mechanism

Food Research International

Volumn 51, Issue 2, 2013, Pages 804-812

  Tang, Chuan He ^a   Luo, Li Jun ^a   Liu, Fu ^a   Chen, Zhong ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Conglycinin; Cold gelation; Glycinin; Protein stabilized emulsion gels; Soy protein; Transglutaminase

Indexed keywords

CONGLYCININ; EMULSION GEL; GLYCININ; SOY PROTEIN; TRANSGLUTAMINASES;

EMULSIFICATION; FLOCCULATION; GELATION; GELS; MICROSTRUCTURE; OILS AND FATS; STIFFNESS;

PROTEINS;

EID: 84874574180     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.060     Document Type: Article

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