Impacts of pH and heating temperature on formation mechanisms and properties of thermally induced canola protein gels

2014 ◽  
Vol 40 ◽  
pp. 225-236 ◽  
Author(s):  
Chen Yang ◽  
Yixiang Wang ◽  
Thava Vasanthan ◽  
Lingyun Chen
Keyword(s):  
Heating Temperature ◽  
Formation Mechanisms ◽  
Thermally Induced ◽  
Protein Gels ◽  
Canola Protein

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Vol 99 (3) ◽  
pp. 546-554 ◽  
Author(s):  
Marta Dondero ◽  
Valeria Figueroa ◽  
Ximena Morales ◽  
Emilia Curotto
Keyword(s):  
Thermally Induced ◽  
Protein Gels

Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels

2021 ◽  
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Author(s):  
Zhi Yang ◽  
Liliana de Campo ◽  
Elliot Paul Gilbert ◽  
Robert Knott ◽  
Lirong Cheng ◽  
...  
Keyword(s):  
Structural Characteristics ◽  
Thermally Induced ◽  
Protein Gels ◽  
Cacl2 Concentration

Changes caused by microbial transglutaminase on physical properties of thermally induced soy protein gels

1994 ◽  
Vol 8 (1) ◽  
pp. 1-8 ◽  
Author(s):  
M. Nonaka ◽  
S. Toiguchi ◽  
H. Sakamoto ◽  
H. Kawajiri ◽  
T. Soeda ◽  
...  
Keyword(s):  
Physical Properties ◽  
Soy Protein ◽  
Microbial Transglutaminase ◽  
Thermally Induced ◽  
Protein Gels

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2009 ◽  
Vol 17 (3) ◽  
pp. 380-392 ◽  
Author(s):  
A.H. CLARK ◽  
F.J. JUDGE ◽  
J.B. RICHARDS ◽  
J.M. STUBBS ◽  
A. SUGGETT
Keyword(s):  
Electron Microscopy ◽  
Globular Protein ◽  
Network Structures ◽  
Thermally Induced ◽  
Protein Gels
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