Associative interactions between chitosan and soy protein fractions: Effects of pH, mixing ratio, heat treatment and ionic strength
- Author
- YANG YUAN1 ; WAN, Zhi-Li1 ; YANG, Xiao-Quan1 ; YIN, Shou-Wei1
[1] Research and Development Center of Food Proteins, College of Light Industry and Food, South China University of Technology, Guangzhou 510640, China - Source
Food research international. 2014, Vol 55, pp 207-214, 8 p ; ref : 1/2 p
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Associative interaction Chitosan Coacervate Complex Soy protein fractions
- Keyword (fr)
- Chitosane Complexe Force ionique Interaction Mélangeage Protéine soja Ratio Traitement thermique pH
- Keyword (en)
- Chitosan Complexes Ionic strength Interaction Mixing Soy protein Ratio Heat treatment pH
- Keyword (es)
- Quitosano Complejo Fuerza iónica Interacción Mezclado Proteína soja Ratio Tratamiento térmico pH
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28171310
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.foodres.2013.11.016 
https://dx.doi.org/10.1016/j.foodres.2013.11.016
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