Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis

LWT

Volumn 40, Issue 7, 2007, Pages 1215-1223

  Lamsal, B P ^a   Jung, S ^a   Johnson, L A ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Gelation; Limited hydrolysis; Rheology; Soy proteins; Texture analysis

Indexed keywords

DISPERSIONS; ENZYME KINETICS; GELATION; HYDROLYSIS; RHEOLOGY; SOLUBILITY;

LIMITED HYDROLYSIS; SOY PROTEINS; TEXTURE ANALYSIS;

PROTEINS;

GLYCINE MAX;

EID: 34247184100     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.08.021     Document Type: Article

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