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Mechanism of the glucono-δ-lactone induced soymilk gelation: Enthalpy and entropy transformation in the cross-linking of protein molecules.
Liu, Xinran; Xu, Jingting; Li, Yue; Zhao, Huiyan; Guo, Shuntang.
Afiliación
  • Liu X; Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Xu J; Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Li Y; Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Zhao H; Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Guo S; Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: shuntang@cau.edu.cn.
Food Res Int ; 169: 112868, 2023 07.
Article en En | MEDLINE | ID: mdl-37254317
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Proteínas / Leche de Soja Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Canadá
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Proteínas / Leche de Soja Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Canadá