Optimization of emulsifying activity of soy protein isolate using computer-aided techniques

Food Science and Technology Research

Volumn 9, Issue 1, 2003, Pages 76-78

  Saito, Masayoshi ^a  

^a JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Emulsion; Random centroid optimization; Soy protein isolate

Indexed keywords

COMPUTER AIDED ANALYSIS; EMULSIFICATION; FOOD PROCESSING; OPTIMIZATION; SODIUM CHLORIDE;

RANDOM-CENTROID OPTIMIZATION;

PROTEINS;

EID: 0042879810     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.9.76     Document Type: Article

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