Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 465-472

  Berghout, J A M ^a   Boom, R M ^a   van der Goot, A J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Gels; Lupin protein isolate; Rheology; Soy protein isolate; Sulfhydryl reactivity

Indexed keywords

FOOD PRODUCTS; GELATION; PROTEINS; SULFUR COMPOUNDS; THERMODYNAMIC STABILITY;

FREE SULFHYDRYL GROUPS; GELLING PROPERTIES; LUPIN PROTEIN ISOLATE; LUPIN PROTEINS; PARTICLE GELS; PROTEIN ISOLATES; SOY PROTEIN ISOLATES; STABLE STRUCTURES; SULFHYDRYL; SULPHHYDRYL REACTIVITY;

GELS;

EID: 84908328220     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.07.003     Document Type: Article

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