Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy

International Journal of Food Science and Technology

Volumn 44, Issue 4, 2009, Pages 711-717

  Herrero, A M ^a   Jimenez Colmenero F ^a   Carmona, P ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b INSTITUTO DE ESTRUCTURA DE LA MATERIA   (Spain)

Author keywords

Heat; Raman spectroscopy; Soy protein isolate; Structure

Indexed keywords

GLYCINE MAX;

EID: 62449191004     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01880.x     Document Type: Article

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