ShareFunctional properties of cold-induced gels prepared with a heated soya protein isolate. Studies on the gelation of soya proteins during cold storage. 4.
[In Japanese. / En japonais.]
Author(s) : SOEDA T.
Type of article: Article
Summary
Effects of adding such gels on the rheological and sensory properties of sausage and "satsuma-age". Highlighting of the importance of hydrophobic and hydrogen bonds in cold-induced gels.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1996-2942
- Languages: Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 42 - n. 9
- Publication date: 1995
Links
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Indexing
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Themes:
Food engineering;
Seeds and plants - Keywords: Japan; Rheology; Protein; Physical property; Colloidal suspension; Soya; Sausage
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Surveys on thickening of soy proteins during co...
- Author(s) : SOEDA T.
- Date : 1995
- Languages : Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 42 - n. 7
View record
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Gelling of soy protein isolates during cold sto...
- Author(s) : SOEDA T.
- Date : 1994
- Languages : Japanese
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 41 - n. 10
View record
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Surveys on thickening of soy proteins during co...
- Author(s) : SOEDA T.
- Date : 1995
- Languages : Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 42 - n. 7
View record
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Shear modulus-concentration relationships for l...
- Author(s) : CLARK A. H., FARRER D. B.
- Date : 1996
- Languages : English
- Source: Food Hydrocolloids - vol. 10 - n. 1
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MEASUREMENT OF UNFROZEN AND FREE WATER IN SOY P...
- Author(s) : MUFFETT D., SNYDER H.
- Date : 1980
- Languages : English
- Source: J. agric. Food Chem. - vol. 28 - n. 6
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