FORCES INVOLVED IN SOY PROTEIN GELATION - EFFECTS OF VARIOUS REAGENTS ON THE FORMATION, HARDNESS AND SOLUBILITY OF HEAT-INDUCED GELS MADE FROM 7S, 11S, AND SOY ISOLATE

被引：212

作者：

UTSUMI, S ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb10461.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1278 / 1282

页数：5

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