Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins

Polish Journal of Food and Nutrition Sciences

Volumn 68, Issue 4, 2018, Pages 347-358

  Sobral, Pablo A ^a   Ossa, J Sebastian Henao ^b   Palazolo, Gonzalo G ^b,c   Wagner, Jorge R ^b,c  

^a FACULTAD DE CIENCIAS EXACTAS   (Argentina)

^b UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

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

Author keywords

Isolated proteins; o w emulsions; soy whey; stability; tofu whey

Indexed keywords

EID: 85045882949     PISSN: 12300322     EISSN: 20836007     Source Type: Journal    
DOI: 10.1515/pjfns-2018-0008     Document Type: Article

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