ShareSurveys on thickening of soy proteins during cold storage. 3. Physical properties and microscopy of a gel made by chilling a protein isolate of soy.
[In Japanese. / En japonais.]
Author(s) : SOEDA T.
Type of article: Article
Summary
Comparison of rheological properties of these protein gels made with thermal thickening of soy proteins. Determination of their structure and ability to retain water during cold storage.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1996-2943
- Languages: Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 42 - n. 7
- Publication date: 1995
Links
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Indexing
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Themes:
Food engineering;
Seeds and plants - Keywords: Texture; Protein; Physical property; Colloidal suspension; Soya
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Functional properties of cold-induced gels prep...
- Author(s) : SOEDA T.
- Date : 1995
- Languages : Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 42 - n. 9
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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
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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
View record
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Changes with retrogradation of mechanical and t...
- Author(s) : INABA H., HATANAKA Y., ADACHI T., MATSUMURA Y., MORI T.
- Date : 1994
- Languages : English
- Source: Carbohydr. Polym. - vol. 24 - n. 1
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