Modification of Foaming Properties of Commercial Soy Protein Isolates and Concentrates by Heat Treatments

Journal of Food Quality

Volumn 39, Issue 6, 2016, Pages 695-706

  Shao, Yi Yuan ^a   Lin, Kuan Hung ^b   Kao, Yu Ju ^a  

^a SHIH CHIEN UNIVERSITY   (Taiwan)

^b CHINESE CULTURE UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

HEAT TREATMENT; HEATING; HYDROPHOBICITY; SOLUBILITY; SURFACE TENSION; THERMAL PROCESSING (FOODS); VISCOSITY;

EFFECTS OF HEAT TREATMENT; FOAMING CAPACITIES; FOAMING PROPERTIES; FOAMING STABILITIES; HEATING TEMPERATURES; SOY PROTEIN CONCENTRATES; SOY PROTEIN ISOLATES; SURFACE HYDROPHOBICITY;

PROTEINS;

EID: 85006256244     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12241     Document Type: Article

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