Emulsifying ability of soy protein isolates obtained at pilot plant under simultaneous heat and reducing treatments;Capacidad emulsionante de aislados proteicos de soja obtenidos en planta piloto con tratamientos térmicos y reductores simultáneos

Food Science and Technology International

Volumn 5, Issue 6, 1999, Pages 463-470

  Santiago, L G ^a   Bonaldo, A G ^a   Gonzalez R J ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

emulsions; heating; proteins; reduction; solubility; soy

Indexed keywords

EID: 0033268332     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329900500603     Document Type: Article

References (21)

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