Studies on evaluation and control of textural properties of soy protein gels 大豆タンパク質ゲル物性の評価法と制御要因に関する研究
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Bibliographic Information
- Title
-
Studies on evaluation and control of textural properties of soy protein gels
- Other Title
-
大豆タンパク質ゲル物性の評価法と制御要因に関する研究
- Author
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姜, 日晙
- Author(Another name)
-
カン, イルジュン
- University
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京都大学
- Types of degree
-
農学博士
- Grant ID
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甲第5133号
- Degree year
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1992-03-23
Note and Description
博士論文
Table of Contents
- 論文目録 / (0001.jp2)
- CONTENTS / p1 (0004.jp2)
- GENERAL INTRODUCTION / p1 (0005.jp2)
- CHAPTER I.Instrumental Method for Evaluation of Mechanical/Textural Properties of Viscoelastic Foods and Gels / p4 (0007.jp2)
- CHAPTER II.Characterization of Texture and Mechanical Properties of Heat-Induced Soy Protein Gels / p23 (0016.jp2)
- CHAPTER III.Role of β-conglycinin and glycinin in Heat-Induced Gelation and Texture and Mechanical Properties of Gels of Soy Protein / p41 (0025.jp2)
- CHAPTER IV.Gelation and Gel Properties of Soybean Glycinin by Transglutaminase / p60 (0035.jp2)
- SUMMARY / p86 (0048.jp2)
- ACKNOWLEDGEMENT / p90 (0050.jp2)
- REFERENCES / p91 (0050.jp2)
- LIST OF PUBLICATIONS / p97 (0053.jp2)