The gel properties and microstructure of the mixture of oat β-glucan/soy protein isolates

Food Hydrocolloids

Volumn 47, Issue , 2015, Pages 108-114

  Shen, Rui ling ^a   Liu, Xiao yun ^a   Dong, Ji lin ^a   Si, Jun ling ^a   Li, Hong ^a  

^a ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY   (China)

Author keywords

Gel properties; Micromechanism; Oat glucan; Soy protein isolate

Indexed keywords

GLASS TRANSITION; HYDROGEN BONDS; MICROSTRUCTURE; PROTEINS; SCANNING ELECTRON MICROSCOPY;

CELL WALLS; ENDOSPERM CELLS; FUNCTIONAL PROPERTIES; GEL PROPERTIES; GLUCANS; MICROMECHANISMS; OAT Β-GLUCAN; PHYSIOLOGICAL PROPERTIES; PROPERTIES AND MICROSTRUCTURES; SOY PROTEIN ISOLATES;

GELS;

EID: 84922367548     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.01.017     Document Type: Article

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