Soybean protein isolate gel particles as foaming and emulsifying agents
نویسندگان
چکیده
منابع مشابه
Foaming properties of soy protein isolate hydrolysates
Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree. Two different means of halting hydrolysis -pH red...
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2016
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2016.03.028