The effect of pH on the gelling behaviour of canola and soy protein isolates

Food Research International

Volumn 81, Issue , 2016, Pages 31-38

  Kim, Jae Hee J ^a   Varankovich, Natallia V ^a   Nickerson, Michael T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Canola; Confocal laser scanning microscopy; Fractal dimension; Gelation; Rheology; Soy

Indexed keywords

AGGLOMERATION; CONFOCAL MICROSCOPY; DIFFERENTIAL SCANNING CALORIMETRY; FRACTAL DIMENSION; FRACTALS; GELATION; GELS; LASER APPLICATIONS; PROTEINS; RHEOLOGY; SURFACE ANALYSIS;

CANOLA; CANOLA PROTEIN ISOLATES; CONFOCAL LASER SCANNING MICROSCOPY; DENATURATION TEMPERATURES; DIFFUSION-LIMITED CLUSTER-CLUSTER AGGREGATIONS; INTRAMOLECULAR JUNCTIONS; SOY; SOY PROTEIN ISOLATES;

ALKALINITY;

EID: 84953312081     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.12.029     Document Type: Article

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