Effect of cross-linking agents on physicochemical, textural properties and microstructure of canned soy protein isolate-yellow alkaline noodles prepared by retort processing

Journal of Food Processing and Preservation

Volumn 38, Issue 3, 2014, Pages 1187-1197

  Yeoh, Shin Yong ^a   Alkarkhi, Abbas F M ^a   Easa, Azhar Mat ^a  

^a University Sains Malaysia   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

ALKALINITY; CANNING; CROSSLINKING; FOOD STORAGE; PROTEINS; RAPID THERMAL ANNEALING; SCANNING ELECTRON MICROSCOPY; TEXTURES;

CROSS LINKING AGENTS; MICROBIAL TRANSGLUTAMINASE; NETWORK MICROSTRUCTURES; PARTIAL SUBSTITUTION; PHYSICOCHEMICAL PROPERTY; SCANNING ELECTRON MICROSCOPY IMAGE; TEXTURAL PARAMETERS; TEXTURAL PROPERTIES;

THICKNESS GAGES;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 84902360742     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12079     Document Type: Article

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