Li, Fang <br/><br/>
Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone.  [electronic resource] 

 -  Journal of the science of food and agriculture  Sep 2011 
 - 2186-91 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.4437  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chemical Phenomena<br/>Elastic Modulus<br/>Emulsions<br/>Food Additives--chemistry<br/>Food Technology--methods<br/>Food, Formulated--analysis<br/>Gels<br/>Gluconates--chemistry<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Kinetics<br/>Lactones--chemistry<br/>Milk Proteins--chemistry<br/>Osmolar Concentration<br/>Permeability<br/>Plant Proteins, Dietary--chemistry<br/>Protein Stability<br/>Rheology<br/>Soybean Proteins--chemistry<br/>Surface Properties<br/>Transition Temperature<br/>Whey Proteins