Influence of drying conditions on the gelling properties of the 7S and 11S soy protein fractions

Food and Bioproducts Processing

Volumn 91, Issue 2, 2013, Pages 111-120

  Tarone, Adriana Gadioli ^a   Fasolin, Luiz Henrique ^a   Perrechil, Fabiana De Assis ^a   Hubinger, Míriam Dupas ^a   Cunha, Rosiane Lopes Da ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Conglycinin; Denaturation; Disulphide bridges; Glycinin; Mechanical properties

Indexed keywords

CONGLYCININ; DIFFERENTIAL CALORIMETRY; DISULPHIDE BRIDGE; GLYCININ; LOWER TEMPERATURES; OSCILLATORY MEASUREMENTS; RHEOLOGICAL MEASUREMENTS; WATER HOLDING CAPACITY;

DENATURATION; ELASTIC MODULI; GELATION; GELS; MECHANICAL PROPERTIES; PARTICLE SIZE ANALYSIS; SPRAY DRYING;

PROTEINS;

GLYCINE MAX;

EID: 84875238276     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2012.11.010     Document Type: Article

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