Molecular migration in high-protein intermediate-moisture foods during the early stage of storage: Variations between dairy and soy proteins and effects on texture

Food Research International

Volumn 82, Issue , 2016, Pages 34-43

  Lu, Naiyan ^a   Zhang, Liang ^a   Zhang, Xuan ^a   Li, Juan ^a   Labuza, Theodore P ^b   Zhou, Peng ^a,b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

High protein intermediate moisture foods; Microstructure; Molecular migration; Protein sources; Texture change

Indexed keywords

ALCOHOLS; FOOD STORAGE; GLYCEROL; HARDENING; MICROSTRUCTURE; MOISTURE; MOLECULES; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; YIELD STRESS;

CONFOCAL LASER SCANNING MICROSCOPY; INTERMEDIATE-MOISTURE FOODS; MOLECULAR MIGRATION; PROTEIN SOLUBILITY; PROTEIN SOURCES; SOY PROTEIN ISOLATES; TEXTURE PROPERTIES; WHEY PROTEIN ISOLATE;

PROTEINS;

EID: 84955483082     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.01.026     Document Type: Article

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