High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 629-635

  Manassero, Carlos A ^a,b,c   Vaudagna, Sergio R ^a,b   Añón, María Cristina ^b,c   Speroni, Francisco ^b  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c FACULTAD DE CIENCIAS EXACTAS   (Argentina)

Author keywords

Calcium; High hydrostatic pressure; Solubility; Soybean proteins isolate

Indexed keywords

AGGREGATES; CALCIUM; DISPERSIONS; DISSOCIATION; HEAT TREATMENT; HYDRAULICS; HYDROSTATIC PRESSURE; IONS; IRON; MAGNESIUM; PROTEINS; STABILITY;

CALCIUM CONCENTRATION; DISPERSION STABILITY; HIGH HYDROSTATIC PRESSURE; ION CONCENTRATIONS; ION TYPES; PH VALUE; PROTEIN ISOLATES; PROTEIN SOLUBILITY; SOYBEAN PROTEIN ISOLATE; SOYBEAN PROTEINS;

SOLUBILITY;

GLYCINE MAX;

EID: 84908606119     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.07.020     Document Type: Article

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