Origin of water loss from soy protein gels

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 30, 2014, Pages 7550-7558

  Urbonaite, V ^a,b   De Jongh, H H J ^a,b   Van Der Linden, E ^a,b   Pouvreau, L ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

gel stiffness; soy protein gels; water holding; Young's modulus

Indexed keywords

ELASTIC MODULI; GELS; PRODUCT DEVELOPMENT;

CENTRIFUGAL FORCES; DEFORMATION FORCES; GEL STIFFNESS; MICROMETER LENGTHS; RECOVERABLE ENERGY; SOY PROTEIN; WATER HOLDING; YOUNG'S MODULUS;

PROTEINS;

GEL; SOYBEAN PROTEIN; WATER;

CHEMISTRY; CONFOCAL MICROSCOPY; GEL; YOUNG MODULUS;

ELASTIC MODULUS; GELS; MICROSCOPY, CONFOCAL; SOYBEAN PROTEINS; WATER;

EID: 84905233984     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf501728t     Document Type: Article

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