Aqueous fractionation processes of soy protein for fibrous structure formation

Innovative Food Science and Emerging Technologies

Volumn 45, Issue , 2018, Pages 313-319

  Geerts, Marlies E J ^a   Dekkers, Birgit L ^a   van der Padt, Albert ^a,b   van der Goot, Atze Jan ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Friesland Campina   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

MEATS; REVERSE ENGINEERING; SHEAR FLOW; VISCOELASTICITY;

CONVENTIONAL FRACTIONATIONS; FIBROUS STRUCTURES; FRACTIONATION PROCESS; FUNCTIONAL PROPERTIES; NITROGEN SOLUBILITY; SOY PROTEIN CONCENTRATES; VISCOELASTIC PROPERTIES; WATER HOLDING CAPACITY;

PROTEINS;

EID: 85037522283     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.12.002     Document Type: Article

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