Effect of pH, ionic strength and temperature on the rehydration kinetics and intrinsic water mobility of texturized soy protein

SSRN Electronic Journal 2026 Preprint Open access

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Authors: Louise Margrethe Arildsen Jakobsen, Narges Fathali, Heidi Najbjerg, Hanne Christine Bertram

DOI: 10.2139/ssrn.6097505

Cited by: 0

References: 21

Fields of Study & Subjects

NMR spectroscopy and applications Proteins in Food Systems Food Drying and Modeling

References 21