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Published in 2018 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-018-0361-x
Abstract: The sensitivity of soy protein isolate (SPI) to trypsin was characterized by its flexibility. The effects of different homogenization conditions on soy protein isolate flexibility and emulsifying properties were investigated. Set the homogenization pressure was…
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Keywords:
flexibility emulsifying;
soy protein;
flexibility;
emulsifying properties ... See more keywords