Fabrication of edible gellan gum/soy protein ionic-covalent entanglement gels with diverse mechanical and oral processing properties

Food Research International

Volumn 62, Issue , 2014, Pages 917-925

  Guo, Jian ^a   Liu, Yong Chuang ^a   Yang, Xiao Quan ^a   Jin, Yu Cong ^a   Yu, Shu Juan ^a   Wang, Jin Mei ^a   Hou, Jun Jie ^a   Yin, Shou Wei ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Double network; Gellan gum; Ionic covalent entanglement gel; Oral processing; Soy protein; Texture

Indexed keywords

GELATION; GELS; PROTEINS; SCANNING ELECTRON MICROSCOPY; TEXTURES;

DOUBLE-NETWORK STRUCTURES; GELLAN GUM; MECHANICAL CHARACTERISTICS; MICROBIAL TRANSGLUTAMINASE (MTGASE); ORAL PROCESSING; RHEOLOGICAL ANALYSIS; SOY PROTEIN; UNI-AXIAL COMPRESSION;

ICE;

EID: 84901200604     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.014     Document Type: Article

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