Influence of pH and ionic strength on heat-induced formation and rheological properties of cottonseed protein gels

Food and Bioproducts Processing

Volumn 96, Issue , 2015, Pages 27-34

  Zhou, Jian Zhong ^a,b   Zhang, Hui ^a   Gao, Lei ^b   Wang, Li ^a   Qian, Hai Feng ^a  

^a JIANGNAN UNIVERSITY   (China)

^b XINJIANG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Cottonseed protein isolate (CPI); Gelation properties; Microstructure of CPI gels; NaCl; pH; Rheology

Indexed keywords

DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; GELS; OILSEEDS; PH; PROTEINS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; STIFFNESS;

DENATURATION TEMPERATURES; DEVELOPMENT AND UTILIZATIONS; DIFFERENTIAL SCANNING CALORIMETERS; GELATION PROPERTIES; GELATION TEMPERATURE; NACL; PROTEIN ISOLATES; STABILIZATION EFFECTS;

IONIC STRENGTH;

MICROPUS;

EID: 84936931538     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2015.06.004     Document Type: Article

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