Structure of self-assembled native soy globulin in aqueous solution as a function of the concentration and the pH

Food Hydrocolloids

Volumn 56, Issue , 2016, Pages 417-424

  Chen, Nannan ^a,b   Zhao, Mouming ^a   Chassenieux, Christophe ^b   Nicolai, Taco ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITÉ DU MAINE   (France)

Author keywords

Aggregates; Charge density; Fractal dimension; Self assembly; Soy globulin

Indexed keywords

CHARGE DENSITY; FRACTAL DIMENSION; IONIC STRENGTH; LIGHT SCATTERING; PH EFFECTS; PROTEINS; SELF ASSEMBLY; TEMPERATURE;

AVERAGE MOLAR MASS; EFFECT OF ADDITION; HYDRODYNAMIC RADIUS; LOW IONIC STRENGTH; MONOVALENT SALT; NEUTRAL PH; PROTEIN CONCENTRATIONS; SALT-FREE SOLUTION; SOY GLOBULIN; STATIC AND DYNAMIC LIGHT SCATTERING;

AGGREGATES;

EID: 84954102977     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.12.028     Document Type: Article

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