Release behavior of non-network proteins and its relationship to the structure of heat-induced soy protein gels.

Wu, Chao

Release behavior of non-network proteins and its relationship to the structure of heat-induced soy protein gels. [electronic resource] - Journal of agricultural and food chemistry Apr 2015 - 4211-9 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1520-5118

10.1021/acs.jafc.5b00132 doi


Diffusion
Gels--chemistry
Hot Temperature
Hydrogen-Ion Concentration
Molecular Weight
Protein Denaturation
Soybean Proteins--chemistry