Gelation of soybean proteins induced by sequential high-pressure and thermal treatments

Food Hydrocolloids

Volumn 23, Issue 5, 2009, Pages 1433-1442

  Speroni, F ^a   Beaumal, V ^b   de Lamballerie, M ^c   Anton, M ^b   Anon M C ^a   Puppo, M C ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b INRA   (France)

^c LUNAM UNIVERSITÉ   (France)

Author keywords

Gel rheology; Gelation; High pressure treatment; Soybean protein isolate

Indexed keywords

GLYCINE MAX;

EID: 84907421523     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.11.008     Document Type: Article

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