Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology

Journal of Food Engineering

Volumn 90, Issue 4, 2009, Pages 504-510

  Bueno, Arthur Soares ^a   Pereira, Cristina Meyer ^a   Menegassi, Bruna ^a   Arêas, José Alfredo Gomes ^a   Castro, Inar Alves ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Emulsion; Extrusion; Hydrocolloid; Pectin; Protein; RSM; Soybeans

Indexed keywords

EMULSIFICATION; EXTRUSION; FORMING; HIGH ENERGY FORMING; POLYSACCHARIDES; PROTEINS;

EMULSION; HYDROCOLLOID; PECTIN; PROTEIN; RSM; SOYBEANS;

SURFACE PROPERTIES;

GLYCINE MAX;

EID: 53149125654     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.07.028     Document Type: Article

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