✦ LIBER ✦

Rheological properties of acid-induced soy protein-stabilized emulsion gels in the absence and presence of N-ethylmaleimide

✍ Scribed by Fang Li; Yufei Hua

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Gelation behaviour and rheological prope

✍ Fang Li; Xiangzhen Kong; Caimeng Zhang; Yufei Hua 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 454 KB

Acid-induced formation of soy protein ge

✍ Schuldt, Stefan; Raak, Norbert; Jaros, Doris; Rohm, Harald 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 721 KB

Comparison of the effect of soy protein

✍ J.K. Hwang; Y.S. Kim; Y.R. Pyun 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 460 KB

Stability and structural and rheological

✍ I. I. Goncharik; F. F. Mozheiko; T. P. Kulikova; Z. A. Gotto 📂 Article 📅 2007 🏛 SP MAIK Nauka/Interperiodica 🌐 English ⚖ 127 KB

SOY AND MEAT PROTEINS AS FOOD EMULSION S

✍ H. J. RIVAS; P. SHERMAN 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 373 KB

Influence of pH and Ionic Strength on He

✍ Renkema, Jacoba M. S.; Gruppen, Harry; van Vliet, Ton 📂 Article 📅 2002 🏛 American Chemical Society 🌐 English ⚖ 302 KB