Formation, structure and rheological properties of soy protein gels

Physics & Astronomy

• proteins 100%
• gels 97%
• biopolymer denaturation 53%
• heat 27%
• oils 15%
• permeability 14%
• coarseness 13%
• soybeans 12%
• laser microscopy 12%
• stiffening 10%
• heating 10%
• scanning 10%
• polypeptides 10%
• covalent bonds 10%
• mixing ratios 10%
• gelation 10%
• food 9%
• strands 8%
• rheology 8%
• salts 7%
• heat measurement 7%
• stiffness 7%
• occurrences 6%
• curvature 6%
• preparation 6%
• porosity 6%
• microscopy 5%
• cooling 5%
• products 5%
• water 4%
• temperature 2%