Effects of extraction temperature and preservation method on functionality of soy protein

JAOCS, Journal of the American Oil Chemists' Society

Volumn 84, Issue 3, 2007, Pages 259-268

  Deak, Nicolas A ^a   Johnson, Lawrence A ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Dynamic viscosity; Emulsification; Foaming; Freeze drying; Functionality; Protein; Solubility; Soy protein isolate; Soybeans; Spray drying; Surface hydrophobicity

Indexed keywords

EMULSIFICATION; EXTRACTION; FOOD PRESERVATION; FREEZING; HYDROPHOBICITY; SOLUBILITY; SPRAY DRYING; VISCOSITY;

DYNAMIC VISCOSITY; EXTRACTION TEMPERATURE; FREEZE DRYING; SOY PROTEIN ISOLATE (SPI);

PROTEINS;

GLYCINE MAX;

EID: 34250624880     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-007-1035-7     Document Type: Article

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