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International Journal of Food Properties Volume 14, 2011 - Issue 2
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Original Articles

Rheological Properties of Soybean β-Conglycinin in Aqueous Dispersions: Effects of Concentration, Ionic Strength and Thermal Treatment

Chong Liu Department of Food Science and Technology, South China University of Technology, Guangzhou, P.R., China
,
Xiao-Quan Yang Department of Food Science and Technology, South China University of Technology, Guangzhou, P.R., ChinaCorrespondence[email protected]
,
Ijaz Ahmad Food and Biotechnology Research Center, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, Lahore, Pakistan
,
Chuan-He Tang Department of Food Science and Technology, South China University of Technology, Guangzhou, P.R., China
,
Lin Li Department of Food Science and Technology, South China University of Technology, Guangzhou, P.R., China
,
Jian-Hua Zhu Department of Food Science and Technology, South China University of Technology, Guangzhou, P.R., China
&
Jun-Ru Qi Department of Food Science and Technology, South China University of Technology, Guangzhou, P.R., China
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Pages 264-279 | Received 02 Jul 2008, Accepted 11 Jul 2009, Published online: 25 Feb 2011

Citations (5)

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Read on this site (2)

Guohui Long, Yuan Ji, Hongbin Pan, Zewei Sun, Yantao Li & Guixin Qin. (2015) Characterization of Thermal Denaturation Structure and Morphology of Soy Glycinin by FTIR and SEM. International Journal of Food Properties 18:4, pages 763-774.
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Hong Shan, Shu Wen Lu, Lian Zhou Jiang, Le Kai Wang, Hui Liao, Rui Ying Zhang, Chang Jun Dai, Xin Miao Yao, Ying Lei Zhang, Ping Su & Xiang Dong Sun. (2015) Gelation Property of Alcohol-Extracted Soy Protein Isolate and Effects of Various Reagents on the Firmness of Heat-Induced Gels. International Journal of Food Properties 18:3, pages 627-637.
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Articles from other publishers (3)

Ting Li, Li Wang, Xinxia Zhang, Peibin Yu & Zhengxing Chen. (2021) Effect of ionic strength on assembly behaviors and rheological properties of rice glutelin based fibrils. Journal of Cereal Science 100, pages 103224.
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Timothy D. O′Flynn, Sean A. Hogan, David F. M. Daly, James A. O′Mahony & Noel A. McCarthy. (2021) Rheological and Solubility Properties of Soy Protein Isolate. Molecules 26:10, pages 3015.
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Bing Li, Zhijie Bao, Wei Xu & Yujie Chi. (2014) Influence of glycation extent on the physicochemical and gelling properties of soybean β-conglycinin. European Food Research and Technology 240:2, pages 399-411.
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