Functional properties and Angiotensin-I converting enzyme inhibitory activity of soy-whey proteins and fractions

Food Research International

Volumn 64, Issue , 2014, Pages 598-602

  Lassissi, Tajudini Akande ^a   Hettiarachchy, Navam S ^a   Rayaprolu, Srinivas J ^a   Kannan, Arvind ^a   Davis, Michael ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

ACE I inhibition; Emulsion; Foaming; Solubility; Soy whey protein

Indexed keywords

EMULSIFICATION; EMULSIONS; ENZYME ACTIVITY; MOISTURE; RUNWAY FOAMING; SOLUBILITY;

EMULSIFYING ACTIVITY; EMULSION PROPERTIES; EMULSION STABILITY; FOAMING STABILITIES; FUNCTIONAL PROPERTIES; INHIBITION ACTIVITY; INHIBITORY ACTIVITY; TURBIDIMETRIC METHOD; CONVERTING ENZYME;

PROTEINS; EMULSIONS;

EID: 84907379693     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.07.015     Document Type: Article

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