Effects of homogenization on the molecular flexibility and emulsifying properties of soy protein isolate
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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… read more here.
Keywords: flexibility emulsifying; soy protein; flexibility; emulsifying properties ... See more keywords