Gelation enhancement of soy protein isolate by sequential low- and ultrahigh-temperature two-stage preheating treatments

International Journal of Food Science and Technology

Volumn 49, Issue 12, 2014, Pages 2529-2537

  Jian, Huajun ^a   Xiong, Youling L ^b   Guo, Fengxian ^a   Huang, Xiaolin ^a   Adhikari, Benu ^c   Chen, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

^c RMIT UNIVERSITY   (Australia)

Author keywords

Gelling property; Solubility; Soy protein isolate; Two stage heating; Ultrahigh temperature

Indexed keywords

GELATION; PREHEATING; SOLUBILITY; SULFUR COMPOUNDS;

DISULPHIDE BONDS; GELLING PROPERTIES; HYDROPHOBIC FORCES; PREHEATING TREATMENTS; PROTEIN SOLUBILITY; SOLUBLE PROTEINS; SOY PROTEIN ISOLATES; ULTRAHIGH TEMPERATURE;

PROTEINS;

EID: 84939192070     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12694     Document Type: Article

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