Gelation and interfacial behaviour of vegetable proteins
article
Recent studies on gelation and interfacial properties of vegetable protiens are reviewed. Attention is focused on legume proteins, mainly soy proteins, and on wheat proteins. The rheological properteis of vegetable protein gels as a function of heating time or temperature is discussed as well as the interfacial gelation upon adsorption of soy and wheat proteins at the air/water interface. It is shown that modification of proteins improves functionality and application. ©2002 Elsevier Science Ltd. All rights reserved. Chemicals/CAS: glycinin, 9007-93-6; soybean protein, 9010-10-0; water, 7732-18-5
TNO Identifier
72873
Source
Current Opinion in Colloid & Interface Science, 7(5-6), pp. 462-468.
Pages
462-468
Files
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