Modulating the gel properties of soy glycinin by crosslinking with tyrosinase

Food Research International

Volumn 87, Issue , 2016, Pages 42-49

  Isaschar Ovdat, Sivan ^a   Davidovich Pinhas, Maya ^a   Fishman, Ayelet ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

Crosslinking; Gelation; Glycinin; Soy protein; Tyrosinase

Indexed keywords

BACTERIOLOGY; CROSSLINKING; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PRODUCTS; GELATION; GRAVIMETRIC ANALYSIS; PORE SIZE; PROTEINS; THERMOANALYSIS; THERMOGRAVIMETRIC ANALYSIS;

FREQUENCY SWEEP MEASUREMENT; GLYCININ; RHEOLOGICAL MEASUREMENTS; SCANNING ELECTRON MICROSCOPY IMAGE; SOY PROTEIN; TEXTURE PROFILE ANALYSIS; THERMAL GRAVIMETRIC ANALYSES (TGA); TYROSINASE;

SCANNING ELECTRON MICROSCOPY;

EID: 84975841214     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.06.018     Document Type: Article

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