TY  - GEN
AU  - Li,Fang
AU  - Kong,Xianzhen
AU  - Zhang,Caimeng
AU  - Hua,Yufei
TI  - Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone
SN  - 1097-0010
PY  - 2012///0105
KW  - Chemical Phenomena
KW  - Elastic Modulus
KW  - Emulsions
KW  - Food Additives
KW  - chemistry
KW  - Food Technology
KW  - methods
KW  - Food, Formulated
KW  - analysis
KW  - Gels
KW  - Gluconates
KW  - Hot Temperature
KW  - Hydrogen-Ion Concentration
KW  - Kinetics
KW  - Lactones
KW  - Milk Proteins
KW  - Osmolar Concentration
KW  - Permeability
KW  - Plant Proteins, Dietary
KW  - Protein Stability
KW  - Rheology
KW  - Soybean Proteins
KW  - Surface Properties
KW  - Transition Temperature
KW  - Whey Proteins
N1  - Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1002/jsfa.4437
ER  -