Effects of small molecular compounds in soymilk on the protein coagulation process: Ca2+ as coagulant

Food Research International

Volumn 77, Issue , 2015, Pages 34-42

  Wang, Ruican ^a   Xie, Laichao ^a   Guo, Shuntang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Logistic equation; Polyacid radicals; Small molecular components; Soymilk coagulation

Indexed keywords

CALCIUM; COAGULATION; MOLECULES;

CHLORIDE CONCENTRATIONS; DIRECT INTERACTIONS; LOGISTIC EQUATIONS; MOLECULAR COMPONENTS; MOLECULAR COMPOUNDS; POLY ACIDS; PROTEIN PRECIPITATION; SOY MILK;

PROTEINS;

EID: 84943657810     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.04.019     Document Type: Article

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