Enzymatic hydrolysis of extruded-expelled soy flour and resulting functional properties

JAOCS, Journal of the American Oil Chemists' Society

Volumn 83, Issue 8, 2006, Pages 731-737

  Lamsal, B P ^a   Reitmeier, C ^a   Murphy, P A ^a   Johnson, L A ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Enzyme hydrolysis; Extruded expelled flour; Functional properties; Hydrothermal treatment; Jet cooking; Protein; Sensory evaluation; Soy protein; Soybean flour; Soybeans

Indexed keywords

ENZYME HYDROLYSIS; FUNCTIONAL PROPERTIES; HYDROTHERMAL TREATMENT; JET COOKING; SOY PROTEIN; SOYBEANS;

EMULSIFICATION; HYDROLYSIS; HYDROTHERMAL SYNTHESIS; PROTEINS; SOLUBILITY; VISCOSITY;

ENZYME KINETICS;

GLYCINE MAX;

EID: 33748045146     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-5031-0     Document Type: Article

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