Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size

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Title
Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size
Authors
Keywords
Heat-induced soy protein gel, Rheological properties, Non-network proteins, Network proteins ratio, SDS-PAGE, Aggregates
Journal
FOOD HYDROCOLLOIDS
Volume 66, Issue -, Pages 389-395
Publisher
Elsevier BV
Online
2016-12-10
DOI
10.1016/j.foodhyd.2016.12.007

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