β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature-high-pressure treatment

Food Hydrocolloids

Volumn 25, Issue 3, 2011, Pages 389-397

  Puppo, M C ^a   Beaumal, V ^b   Speroni, F ^a   de Lamballerie, M ^c   Anon M C ^a   Anton, M ^b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b INRA   (France)

^c CNRS   (France)

Author keywords

Emulsifying properties; Emulsion rheology; Glycinin; Temperature high pressure treatment; Conglycinin

Indexed keywords

EMULSIFICATION; EMULSIONS; GELATION; HIGH PRESSURE EFFECTS;

EMULSIFYING PROPERTY; EMULSION RHEOLOGY; GLYCININ; HIGH-PRESSURE TREATMENT; PROTEIN EMULSION; PROTEIN ISOLATES; SOYBEAN PROTEINS; TEMPERATURE-HIGH-PRESSURE TREATMENT; TOTAL PROTEIN; Β-CONGLYCININ;

PROTEINS;

GLYCINE MAX;

EID: 77957782799     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.07.005     Document Type: Article

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