Concentration of Soy Protein Isolate Affects Starch-Based Confections' Texture, Sensory, and Storage Properties

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Siegwein, Alexander M ^a   Vodovotz, Yael ^a   Fisher, Erica L ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Confections; Gel properties; Soy protein isolate; Starch; Texture

Indexed keywords

SOYBEAN PROTEIN; STARCH; SUGAR; VEGETABLE PROTEIN; WATER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; ELASTICITY; FEMALE; FOOD PREFERENCE; FOOD STORAGE; FRUIT; GEL; HEAT; HUMAN; MALE; MECHANICS; PHYSICAL CHEMISTRY; SENSATION; UNITED STATES; VISCOSITY; VITIS;

CANDY; ELASTICITY; FEMALE; FOOD PREFERENCES; FOOD STORAGE; FRUIT; GELS; HOT TEMPERATURE; HUMANS; MALE; MECHANICAL PHENOMENA; OHIO; PHYSICOCHEMICAL PHENOMENA; SENSATION; SOYBEAN PROTEINS; STARCH; VEGETABLE PROTEINS; VISCOSITY; VITIS; WATER;

GLYCINE MAX; VITACEAE;

EID: 79961126981     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02241.x     Document Type: Article

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