Water holding of soy protein gels is set by coarseness,...

Food Hydrocolloids 2015 / 04 Vol. 46

Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness

Urbonaite, V., de Jongh, H.H.J., van der Linden, E., Pouvreau, L.
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Volume:
46
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2014.12.010
Date:
April, 2015
File:
PDF, 1.44 MB
english, 2015
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