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Impacts of pH and heating temperature on formation mechanisms and properties of thermally induced canola protein gels

Article ID Journal Published Year Pages File Type
6988132 Food Hydrocolloids 2014 12 Pages PDF
Keywords
Mechanical propertiesFormation mechanismCanola proteinThermal gelation
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Impacts of pH and heating temperature on formation mechanisms and properties of thermally induced canola protein gels
Authors
Chen Yang, Yixiang Wang, Thava Vasanthan, Lingyun Chen,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Mechanical properties
Formation mechanism
Canola protein
Thermal gelation
Bioengineering
Catalysis
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Colloid and Surface Chemistry
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Fluid Flow and Transfer Processes
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