Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate-hydroxypropylmethylcelluloses systems

Food Hydrocolloids

Volumn 25, Issue 6, 2011, Pages 1640-1645

  Martínez, Karina D ^a   Ganesan, Vykundeshwari ^b   Pilosof, Ana M R ^a   Harte, Federico M ^b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Foamability; High pressure homogenization; Interfacial properties; Polysaccharides; Soy protein isolate

Indexed keywords

GLYCINE MAX;

EID: 79955039541     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.02.013     Document Type: Article

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