Swirling cavitation improves the emulsifying properties of commercial soy protein isolate
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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: Ultrasonics Sonochemistry
سال: 2018
ISSN: 1350-4177
DOI: 10.1016/j.ultsonch.2017.12.014