Pectin stabilization of soy protein isolates at low pH

Food Research International

Volumn 40, Issue 1, 2007, Pages 101-110

  Lam, Monica ^a   Shen, Richard ^b   Paulsen, Paul ^b   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b Solae Company   (United States)

Author keywords

Acid beverages; Pectin; Soluble complexes; Soy protein

Indexed keywords

CROPS; DISPERSIONS; PH EFFECTS; POLYSACCHARIDES; STABILIZATION;

ACID BEVERAGES; SOLUBLE COMPLEXES; STABILIZING BEHAVIOUR;

PROTEINS;

DISPERSIONS; PECTINS; PH; SOY PROTEINS; STABILIZATION;

GLYCINE MAX;

EID: 33750941169     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.08.004     Document Type: Article

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