Water uptake by dehydrated soy protein isolates: Comparison of equilibrium vapour sorption and water imbibing methods

Journal of Food Engineering

Volumn 56, Issue 4, 2003, Pages 331-338

  Jovanovich, Germán ^a   Puppo, María C ^a   Giner, Sergio A ^a,b,c   Añón, María C ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

^c Universidad Provincial del Sudoeste   (Argentina)

Author keywords

Functional foods; Protein denaturation; Soybean protein isolates; Water activity; Water imbibing capacity; Water vapour sorption

Indexed keywords

SOYBEAN PROTEINS;

ADSORPTION; CONDENSATION; DEHYDRATION; MOISTURE; WATER ABSORPTION;

PROTEINS;

GLYCINE MAX;

EID: 0037332839     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00158-9     Document Type: Article

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