Acid-induced formation of soy protein gels in the presence of NaCl
- Author
- SCHULDT, Stefan1 ; RAAK, Norbert1 ; JAROS, Doris1 ; ROHM, Harald1
[1] Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, 01069 Dresden, Germany - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2014, Vol 57, Num 2, pp 634-639, 6 p ; ref : 3/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Acidification Gelation NaCl Salt content Soy protein
- Keyword (fr)
- Acidification Chlorure de sodium Gélification Protéine soja Sel
- Keyword (en)
- Acidification Sodium chloride Gelation Soy protein Salt
- Keyword (es)
- Acidificación Sodio cloruro Gelificación Proteína soja Sal
- 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
- 28441489
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.lwt.2014.02.013 
https://dx.doi.org/10.1016/j.lwt.2014.02.013
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