CHARACTERISATION OF A COMMERCIAL SOY ISOLATE BY PHYSICAL TECHNIQUES

Journal of Texture Studies

Volumn 26, Issue 4, 1995, Pages 371-389

  CHRONAKIS, IOANNIS S ^a   KASAPIS, STEFAN ^a   RICHARDSON, ROBERT K ^a   DOXASTAKIS, GEORGIOS ^b  

^a CRANFIELD UNIVERSITY   (United Kingdom)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84986734281     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1995.tb00978.x     Document Type: Article

References (36)

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2. Gelation phenomena of soybean globulins. I. Protein‐protein interactions
3. Structural properties of single and mixed milk/soya protein systems
4. The application of network theory to food systems
5. Electron microscopy of network structures in thermally‐induced globular protein gels
6. Gelation of globular proteins
7. Structural and mechanical properties of agar/gelatin co‐gels
8. Small‐angle X‐ray scattering studies of thermally‐induced globular protein gels
9. Structure of glycinin and ovalbumin gels
10. Dynamic rheological measurements on heat‐induced myosin gels: an evaluation of the method's suitability for the filamentous gels
11. Purification of the 11S component of soybean protein
12. Illustrations of viscoelastic behaviour of polymeric systems
13. Internal structure of 7S and 11S globulin molecules in soybean proteins
14. Thermotropic gelation of food proteins
15. Fractionation of soybean proteins by gel filtration
16. Physico‐chemical aspects of soy proteins structure formation
17. Structure of soya glycinin and conglycinin gels
18. Soy protein gelation
19. Chemical and physical properties of a 7S protein in soybean globulins
20. Rheology of polysaccharide solutions and gels
21. Industrial Hydrocolloids
22. Structural and textural properties of calcium induced, hot made alginate gels
23. Steric exclusion phenomena in gellan/gelatin systems
24. Structural‐property relations of thermoreversible macromolecular hydrogels
25. Pumpkin pectin: gel formation at unusually low concentration
26. Chromatography of soybean proteins. I. Fractionation of whey proteins on diethylaminoethyl‐cellulose
27. Mechanical properties of globular protein gels: 1. Incipient gelation behaviour
28. Rheological methods
29. Fundamentals of hydrogels and gelation
30. Nitrogen solubility index, isolated protein yield, and whey nitrogen content of several soybeans strains
31. Morphology and composition
32. Investigation of the aging process of a polyvinyl chloride gel by the measurement of its dynamic moduli
33. Thermally induced protein gelation: gelation and rheological characterisation of highly concentrated ovalbumin and soybean protein gels
34. Determination of the number of cross‐links in a protein gel from its mechanical and swelling properties
35. Purification and properties of the proteins
36. Thermoanalytical methods in food research