Characterization of soy protein concentrate produced by membrane ultrafiltration

Journal of Food Science

Volumn 67, Issue 4, 2002, Pages 1412-1418

  Rao, A ^b   Shallo, H E ^c   Ericson, A P ^d   Thomas, R L ^a  

^a CLEMSON UNIVERSITY   (United States)

^b CAMPBELL SOUP COMPANY   (United States)

^c American Egg Board   (United States)

^d Jim Beam Brands   (United States)

Author keywords

Emulsifying activity; Membrane soy protein concentrate; Solubility; Surface hydrophobicity

Indexed keywords

GLYCINE MAX;

EID: 0036287467     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10299.x     Document Type: Article

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