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1 Heat-induced gelation of pea legumin: Comparison with soybean glycinin
article 2004    
Author: O'Kane, F.E. · Happe, R.P. · Vereijken, J.M. · Gruppen, H. · Boekel, M.A.J.S. van
Keywords: Nutrition · Food technology · Gelation · Glycinin · Legumin · Pisum · Small deformation rheology · Texture control · avenin · glycinin · n ethylmaleimide · thiol derivative · vegetable protein · article · comparative study · cooling · disulfide bond · flow kinetics · gel · gelation · heating · model · nonhuman · pea · pH · reaction analysis · soybean · Ethylmaleimide · Gels · Globulins · Heat · Hydrogen-Ion Concentration · Microscopy, Electron · Peas · Plant Proteins · Rheology · Soybean Proteins · Soybeans · Glycine max · Pisum · Pisum sativum
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