The effect of the pH on thermal aggregation and gelation of soy proteins - Concepedia

Concepedia

Publication | Closed Access

The effect of the pH on thermal aggregation and gelation of soy proteins

96

Citations

26

References

2016

Year

Nannan Chen, Mouming Zhao, Frédérick Niepceron, Taco Nicolaï, Christophe Chassenieux

Food Hydrocolloids

Food ChemistryBiochemistryProtein FoldingNatural SciencesAlternative Protein SourceProtein EngineeringFood EngineeringThermal ProcessingThermal AggregationSoy ProteinsBiomolecular EngineeringHealth Sciences

References

	Year	Citations

Page 1