Nature of protein-protein interactions during the gelation of canola protein isolate networks

Food Research International

Volumn 89, Issue , 2016, Pages 408-414

  Kim, Jae He ^a   Varankovich, Natallia V ^a   Stone, Andrea K ^a   Nickerson, Michael T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Canola protein; Fractal analysis; Gelation; Rheology; Thermal transitions

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; ELASTICITY; FRACTAL DIMENSION; FRACTALS; GELATION; METABOLISM; RHEOLOGY; UREA;

CANOLA PROTEIN; CANOLA PROTEIN ISOLATES; DENATURATION TEMPERATURES; FRACTAL ANALYSIS; FRACTAL-DIMENSION VALUE; PROTEIN CONCENTRATIONS; PROTEIN-PROTEIN INTERACTIONS; THERMAL TRANSITIONS;

PROTEINS;

EID: 84994128815     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.08.018     Document Type: Article

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