Interactions between soy protein isolate and xanthan in heat-induced gels : The effect of salt addition
- Author
- BRAGA, Ana Luiza M1 ; AZEVEDO, Aline1 ; MARQUES, Maria Julia2 ; MENOSSI, Marcelo3 ; CUNHA, Rosiane L1
[1] Department of Food Engineering, Faculty of Food Engineering, State University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil
[2] Department of Anatomy, Biology Institute, State University of Campinas (UNICAMP), P.O. Box 6109, 13084-971 Campinas, SP, Brazil
[3] Center for Molecular Biology and Genetic Engineering and Department of Genetics and Evolution, Biology Institute, State University of Campinas (UNICAMP), P.O. Box 6010, 13083-875 Campinas, SP, Brazil - Source
Food hydrocolloids. 2006, Vol 20, Num 8, pp 1178-1189, 12 p ; ref : 1 p.1/4
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Heat-induced gel Interactions Salt Soy protein isolate Xanthan
- Keyword (fr)
- Effet sel Isolat protéique Protéine soja Sel
- Keyword (en)
- Salt effect Protein isolate Soy protein Salt
- Keyword (es)
- Efecto sal Aislado proteico Proteína soja Sal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18122030
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2006.01.003 
https://dx.doi.org/10.1016/j.foodhyd.2006.01.003
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