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Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size

Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size

Wu, Chao; Hua, Yufei; Chen, Yeming; Kong, Xiangzhen; Zhang, Caimeng
  • 期刊名称Food Hydrocolloids
  • 作者Wu, Chao; Hua, Yufei; Chen, Yeming; Kong, Xiangzhen; Zhang, Caimeng
  • 卷第66卷
  • 印刷ISSN0268-005X
  • 文件大小1373.48KB
  • 发表时间2017-05
  • DOI10.1016/j.foodhyd.2016.12.007
  • 页码389-395
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