Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins

Food Hydrocolloids

Volumn 15, Issue 3, 2001, Pages 263-269

  Molina, E ^a   Papadopoulou, A ^a   Ledward, D A ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

11S globulin; 7S globulin; Emulsifying activity index (EAI); Emulsifying stability index (ESI); High pressure (HP); Soy protein isolate (SPI)

Indexed keywords

EMULSIFICATION; HIGH PRESSURE EFFECTS; HYDROPHOBICITY; PROTEINS; SURFACE TREATMENT;

11S GLOBULIN; 7S GLOBULIN; EMULSIFYING ACTIVITY INDEX; EMULSIFYING ACTIVITY INDICES; EMULSIFYING STABILITIES; EMULSIFYING STABILITY INDEX; HIGH PRESSURE; SOY PROTEIN ISOLATE; SOY PROTEIN ISOLATES; STABILITY INDICES;

SOLUBILITY;

GLOBULIN; GLOBULIN 11S; IMMUNOGLOBULIN 7S; SOYBEAN PROTEIN; UNCLASSIFIED DRUG;

ARTICLE; EMULSION; FOOD PROCESSING; HYPERBARISM; NONHUMAN; PROTEIN DENATURATION; PROTEIN ISOLATION; SOYBEAN;

EID: 0035021485     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00023-6     Document Type: Article

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