Structural and Functional Properties of Soy Protein Isolates Modified by Soy Soluble Polysaccharides

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 38, 2016, Pages 7275-7284

  Xu, Yan Teng ^a   Liu, Ling Ling ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

gelation; interface; soy protein isolates; soy soluble polysaccharides; structure

Indexed keywords

AIR; EMULSIFICATION; GELATION; HYDROGEN BONDS; HYDROPHOBICITY; INTERFACES (MATERIALS); PHASE INTERFACES; POLYSACCHARIDES; STRUCTURE (COMPOSITION);

AIR WATER INTERFACES; FREEZE-DRYING PROCESS; FUNCTIONAL PROPERTIES; HYDROPHOBIC INTERACTIONS; LARGER PARTICLE SIZES; LOWER TEMPERATURES; SOY PROTEIN ISOLATES; SURFACE HYDROPHOBICITY;

PROTEINS;

EMULSION; GEL; POLYSACCHARIDE; SOYBEAN PROTEIN;

CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; GEL; HYDROGEN BOND; INFRARED SPECTROSCOPY; PARTICLE SIZE; PH; SOYBEAN;

EMULSIONS; GELS; HYDROGEN BONDING; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PARTICLE SIZE; POLYSACCHARIDES; SOYBEAN PROTEINS; SOYBEANS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84989267451     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b02737     Document Type: Article

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