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

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Bibliographic Details
Title: Rheological Properties of Soybean β-Conglycinin in Aqueous Dispersions: Effects of Concentration, Ionic Strength and Thermal Treatment.
Authors: Liu, Chong1 (AUTHOR), Yang, Xiao-Quan1 (AUTHOR) fexqyang@scut.edu.cn, Ahmad, Ijaz2 (AUTHOR), Tang, Chuan-He1 (AUTHOR), Li, Lin1 (AUTHOR), Zhu, Jian-Hua1 (AUTHOR), Qi, Jun-Ru1 (AUTHOR)
Source: International Journal of Food Properties. Mar/Apr2011, Vol. 14 Issue 2, p264-279. 16p. 1 Black and White Photograph, 1 Chart, 9 Graphs.
Database: Hospitality & Tourism Complete
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Description
ISSN:10942912
DOI:10.1080/10942910903176352