Thermal behavior of emulsions manufactured with soy protein ingredients

Food Research International

Volumn 41, Issue 8, 2008, Pages 813-818

  Ryan, M ^a   McEvoy, E ^a   McSweeney, S L ^b   O'Callaghan, D M ^b   FitzGerald, R J ^a  

^a UNIVERSITY OF LIMERICK   (Ireland)

^b PFIZER INC   (United States)

Author keywords

Emulsions; Heat coagulation time; Soy protein hydrolysate; Soy protein isolate

Indexed keywords

AGGLOMERATION; CALCIUM; CALCIUM ALLOYS; CANNING; COAGULATION; DIELECTRIC DEVICES; EMULSIFICATION; EMULSIONS; FOOD PRESERVATION; FOOD PRODUCTS; HYDROLYSIS; SALTS; STABILITY; THERMODYNAMIC STABILITY;

AGGREGATION BEHAVIORS; ASH CONTENTS; CALCIUM ADDITION; CHLORIDE SALTS; HEAT COAGULATION TIME; MANUFACTURING PARAMETERS; PRE-HEATING; PRE-TREATMENT TEMPERATURE; SOY PROTEIN; SOY PROTEIN HYDROLYSATE; SOY PROTEIN ISOLATE; THERMAL STABILITY;

PH EFFECTS;

GLYCINE MAX;

EID: 49649123236     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.07.004     Document Type: Article

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