Effect of pH and Protein Concentration on Rheological Behavior of Acidic Soybean Protein Gels

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 8, 1998, Pages 3039-3046

  Puppo, María Cecilia ^a   Añón, María Cristina ^a  

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

Author keywords

Acidic soybean protein gelation; Gel texture properties; Gel viscoelasticity; Heat induced gelation

Indexed keywords

GLYCINE MAX;

EID: 84907421487     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf971092n     Document Type: Article

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