Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 1716-1721

  Grygorczyk, A ^a   Corredig, M ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Acid induced gel; Glucono lactone; Lactic acid bacteria; Soy protein; Soymilk

Indexed keywords

ACIDIFICATION; BACTERIA; ESTERS; FOOD PROCESSING; GELATION; GELS; PROTEINS;

FREQUENCY DEPENDENCE; GLUCONO-DELTA-LACTONE; LACTIC ACID BACTERIA; LINEAR VISCOELASTIC; MICRO-STRUCTURAL OBSERVATIONS; SOY MILK; SOY PROTEIN; STRUCTURE FORMATIONS;

LACTIC ACID;

GLUCONOLACTONE; SOYBEAN PROTEIN;

ACIDIFICATION; ARTICLE; BACTERIUM CULTURE; CONFOCAL MICROSCOPY; CONTROLLED STUDY; FLOW KINETICS; GEL; GELATION; LACTIC ACID BACTERIUM; NONHUMAN; PARTICLE SIZE; PH; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN STRUCTURE; SOYBEAN MILK; STARTER CULTURE;

EID: 84879065170     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.096     Document Type: Article

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