Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins

Food Hydrocolloids

Volumn 37, Issue , 2014, Pages 34-39

  Hugo, Ayelén A ^a,b   Pérez, Pablo F ^a,b   Añón, María Cristina ^a   Speroni, Francisco ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b FACULTAD DE CIENCIAS EXACTAS   (Argentina)

Author keywords

Cold set gelation; High pressure; Lactobacilli; Soybean proteins

Indexed keywords

BACILLI; CALCIUM; DENATURATION; ELASTIC MODULI; GELS; PROTEINS;

CALCIUM CONCENTRATION; COLD-SET GELATION; HIGH PRESSURE; LACTIS STRAIN; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; MATRIX; PROTEIN CONCENTRATIONS; PROTEIN ISOLATES; SOYBEAN PROTEINS;

GELATION;

BACTERIA (MICROORGANISMS); GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII;

EID: 84887596928     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.10.025     Document Type: Article

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