Rheological properties of emulsions containing modified soy protein isolates

JAOCS, Journal of the American Oil Chemists' Society

Volumn 80, Issue 6, 2003, Pages 605-611

  Puppo, M C ^a,c   Sorgentini, D A ^b   Anon M C ^a  

^a UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

^b FACULTAD DE CIENCIAS EXACTAS   (Argentina)

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

Author keywords

Consistency; Elasticity; Modified soybean isolates; Soy protein emulsions; Viscosity

Indexed keywords

AGGLOMERATION; ELASTICITY; GRAIN (AGRICULTURAL PRODUCT); HEAT TREATMENT; PROTEINS; RHEOLOGY; SHEAR STRESS; VISCOSITY;

NEUTRALIZATION;

EMULSIONS;

GLYCINE MAX;

EID: 0037777579     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-003-0746-5     Document Type: Article

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