Calcium sulphate-induced soya bean protein tofu-type gels: Influence of denaturation and particle size

International Journal of Food Science and Technology

Volumn 51, Issue 3, 2016, Pages 731-741

  Zhao, Haibo ^a   Li, Weiwei ^a   Qin, Fang ^a   Chen, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Denaturation; Particle size; Protein protein interactions; Soya bean protein isolate; Texture; Tofu type gels

Indexed keywords

AGGREGATES; CALCIUM; DENATURATION; GELS; HYDROPHOBICITY; OILSEEDS; PARTICLE SIZE; PROTEINS; SULFUR COMPOUNDS; TEXTURES; WATER HARDNESS;

CALCIUM SULPHATE; DISULPHIDE BONDS; HYDROPHOBIC INTERACTIONS; NETWORK STRUCTURES; PROTEIN AGGREGATES; PROTEIN ISOLATES; PROTEIN-PROTEIN INTERACTIONS; WATER HOLDING CAPACITY;

AGGLOMERATION;

EID: 84958109577     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13010     Document Type: Article

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