| 000 | 01713 a2200493 4500 | ||
|---|---|---|---|
| 005 | 20250516042134.0 | ||
| 264 | 0 | _c20120105 | |
| 008 | 201201s 0 0 eng d | ||
| 022 | _a1097-0010 | ||
| 024 | 7 |
_a10.1002/jsfa.4437 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aLi, Fang | |
| 245 | 0 | 0 |
_aRheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone. _h[electronic resource] |
| 260 |
_bJournal of the science of food and agriculture _cSep 2011 |
||
| 300 |
_a2186-91 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aChemical Phenomena |
| 650 | 0 | 4 | _aElastic Modulus |
| 650 | 0 | 4 | _aEmulsions |
| 650 | 0 | 4 |
_aFood Additives _xchemistry |
| 650 | 0 | 4 |
_aFood Technology _xmethods |
| 650 | 0 | 4 |
_aFood, Formulated _xanalysis |
| 650 | 0 | 4 | _aGels |
| 650 | 0 | 4 |
_aGluconates _xchemistry |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 | _aKinetics |
| 650 | 0 | 4 |
_aLactones _xchemistry |
| 650 | 0 | 4 |
_aMilk Proteins _xchemistry |
| 650 | 0 | 4 | _aOsmolar Concentration |
| 650 | 0 | 4 | _aPermeability |
| 650 | 0 | 4 |
_aPlant Proteins, Dietary _xchemistry |
| 650 | 0 | 4 | _aProtein Stability |
| 650 | 0 | 4 | _aRheology |
| 650 | 0 | 4 |
_aSoybean Proteins _xchemistry |
| 650 | 0 | 4 | _aSurface Properties |
| 650 | 0 | 4 | _aTransition Temperature |
| 650 | 0 | 4 | _aWhey Proteins |
| 700 | 1 | _aKong, Xianzhen | |
| 700 | 1 | _aZhang, Caimeng | |
| 700 | 1 | _aHua, Yufei | |
| 773 | 0 |
_tJournal of the science of food and agriculture _gvol. 91 _gno. 12 _gp. 2186-91 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1002/jsfa.4437 _zAvailable from publisher's website |
| 999 |
_c20913269 _d20913269 |
||