Particle formation and gelation of soymilk: Effect of heat

Trends in Food Science and Technology

Volumn 54, Issue , 2016, Pages 138-147

  Peng, Xingyun ^a   Ren, Chengang ^a   Guo, Shuntang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Gel; Soy protein; Soymilk; Texture; Tofu

Indexed keywords

DAIRY PRODUCTS; GELS; PROTEINS; TEXTURES;

FUNCTIONAL INGREDIENT; NUTRITIONAL VALUE; PARTICLE FORMATIONS; PROTEIN-LIPID INTERACTIONS; SOY MILK; SOY PROTEIN; STRUCTURE-FUNCTION RELATIONSHIP; TOFU;

GELATION;

EID: 84974686464     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.06.005     Document Type: Review

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