Emulsifying and foaming properties of okara protein hydrolysates

Cereal Chemistry

Volumn 93, Issue 1, 2016, Pages 71-76

  Fierens, Ellen ^a   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; HYDROLYSIS; SODIUM HYDROXIDE;

COPRODUCT; DRY MATTERS; EFFICIENCY RATIO; EMULSIFYING PROPERTY; FOAMING PROPERTIES; FOOD SYSTEM; MILK PRODUCTION; PROTEIN HYDROLYSATE; PROTEIN ISOLATES; SOY MILK;

PROTEINS;

EID: 84957537535     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-02-15-0031-R     Document Type: Article

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