Influence of pH and Ionic Strength on Heat-Induced Formation and Rheological Properties of Soy Protein Gels in Relation to Denaturation and Their Protein Compositions

2002 ◽  
Vol 50 (21) ◽  
pp. 6064-6071 ◽  
Author(s):  
Jacoba M. S. Renkema ◽  
Harry Gruppen ◽  
Ton van Vliet
Keyword(s):  
Ionic Strength ◽  
Rheological Properties ◽  
Soy Protein ◽  
Protein Gels ◽  
Influence Of Ph

Effects of removal of non-network protein on the rheological properties of heat-induced soy protein gels

LWT ◽  
2018 ◽  
Vol 95 ◽  
pp. 193-199 ◽  
Author(s):  
Chao Wu ◽  
Willard Burton Navicha ◽  
Yufei Hua ◽  
Yeming Chen ◽  
Xiangzhen Kong ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Soy Protein ◽  
Protein Gels

Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum

2019 ◽  
Vol 242 ◽  
pp. 141-152 ◽  
Author(s):  
Jiratthitikan Sriprablom ◽  
Pairoj Luangpituksa ◽  
Jirarut Wongkongkatep ◽  
Thunyarat Pongtharangkul ◽  
Manop Suphantharika
Keyword(s):  
Ionic Strength ◽  
Rheological Properties ◽  
Whey Protein ◽  
Xanthan Gum ◽  
Influence Of Ph

Influence of pH and ionic strength on the thermal gelation behaviour of pea protein

2021 ◽  
pp. 106903
Author(s):  
Caren Tanger ◽  
Michaela Müller ◽  
David Andlinger ◽  
Ulrich Kulozik
Keyword(s):  
Ionic Strength ◽  
Pea Protein ◽  
Thermal Gelation ◽  
Influence Of Ph

Effect of ionic strength on assembly behaviors and rheological properties of rice glutelin based fibrils

2021 ◽  
pp. 103224
Author(s):  
Ting Li ◽  
Li Wang ◽  
Xinxia Zhang ◽  
Peibin Yu ◽  
Zhengxing Chen
Keyword(s):  
Ionic Strength ◽  
Rheological Properties
Sign in / Sign up

Export Citation Format

Share Document