Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels

European Food Research and Technology

Volumn 240, Issue 2, 2015, Pages 367-378

  Su, Yujie ^a   Dong, Yiting ^a   Niu, Fuge ^a   Wang, Chenying ^a   Liu, Yuntao ^a   Yang, Yanjun ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Composite gels; Egg white; Gel properties; Secondary structure; Soybean protein isolate

Indexed keywords

HARDNESS; PRODUCT DESIGN; PROTEINS; STRUCTURAL PROPERTIES; TEXTURES;

COMPOSITE GELS; EGG WHITE; GEL PROPERTIES; SECONDARY STRUCTURES; SOYBEAN PROTEIN ISOLATES;

GELS;

EID: 84925506236     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2336-3     Document Type: Article

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