POSSIBLE MECHANISM FOR THERMAL TEXTURIZATION OF SOYBEAN PROTEIN

被引：64

作者：

BURGESS, LD ^{[1
]}

STANLEY, DW ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1976年 / 9卷 / 04期

关键词：

D O I：

10.1016/S0315-5463(76)73681-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：228 / 231

页数：4

共 16 条

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[3]

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[4] TEXTURE - STRUCTURE RELATIONSHIPS IN TEXTURIZED SOY PROTEIN .2. TEXTURAL PROPERTIES AND ULTRASTRUCTURE OF AN EXTRUDED SOYBEAN PRODUCT [J].

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DEMAN, JM ;

STANLEY, DW .

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[5]

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[6]

KELLEY JJ, 1966, CEREAL CHEM, V43, P195

[7]

Mahler H. R., 1971, BIOL CHEM, V2nd, P801

[8] TEXTURE-STRUCTURE RELATIONSHIPS IN TEXTURIZED SOY PROTEIN .3. TEXTURAL EVALUATION OF EXTRUDED PRODUCTS [J].

MAURICE, TJ ;

BURGESS, LD ;

STANLEY, DW .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1976, 9 (04) :173-176

[9]

MELIOS P, 1975, 15TH ANN M FED AM SO

[10] MOLECULAR APPROACH TO BREADMAKING [J].

POMERANZ, Y ;

FINNEY, KF ;

HOSENEY, RC .

SCIENCE, 1970, 167 (3920) :944-&

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