The influence of galactomannans with different amount of galactose side chains on the gelation of soy proteins at neutral pH

Food Hydrocolloids

Volumn 33, Issue 2, 2013, Pages 349-360

  Monteiro, Sónia R ^a   Rebelo, Sandra ^a   da Cruz e Silva, Odete A B ^a   Lopes da Silva, José A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Dynamic rheological tests; Galactomannans; Microstructure; Phase separation; Protein polysaccharide interactions; Soy proteins

Indexed keywords

ASSOCIATION REACTIONS; CHAINS; EMULSIFICATION; GELS; MICROSTRUCTURE; PHASE SEPARATION; PROTEINS; VISCOELASTICITY;

DEGREE OF BRANCHING; DYNAMIC RHEOLOGICAL TEST; GALACTOMANNANS; NEUTRAL PH; PROTEIN CONCENTRATIONS; PROTEINS-POLYSACCHARIDE INTERACTIONS; RHEOLOGICAL TEST; SIDE-CHAINS; SOY PROTEIN; SOYBEAN PROTEINS;

GELATION;

EID: 84877822985     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.04.012     Document Type: Article

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