Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone. [electronic resource]
Producer: 20120105Description: 2186-91 p. digitalISSN:- 1097-0010
- Chemical Phenomena
- Elastic Modulus
- Emulsions
- Food Additives -- chemistry
- Food Technology -- methods
- Food, Formulated -- analysis
- Gels
- Gluconates -- chemistry
- Hot Temperature
- Hydrogen-Ion Concentration
- Kinetics
- Lactones -- chemistry
- Milk Proteins -- chemistry
- Osmolar Concentration
- Permeability
- Plant Proteins, Dietary -- chemistry
- Protein Stability
- Rheology
- Soybean Proteins -- chemistry
- Surface Properties
- Transition Temperature
- Whey Proteins
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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