Network formation and viscoelastic properties of commercial soy protein dispersions: effect of heat treatments, pH and calcium ions

Research output: Contribution to journal › Journal article › Research › peer-review

Original language	English
Journal	Food Research International
Volume	29
Issue number	2
Pages (from-to)	123-134
ISSN	0963-9969
Publication status	Published - 1996
Externally published	Yes

Cite this

@article{15cf50103b2142d8b69916bad45174eb,

title = "Network formation and viscoelastic properties of commercial soy protein dispersions: effect of heat treatments, pH and calcium ions",

author = "Chronakis, {Ioannis S.}",

year = "1996",

language = "English",

volume = "29",

pages = "123--134",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Pergamon Press",

number = "2",

}