Articles with "flexibility emulsifying" as a keyword



Photo by wesleyphotography from unsplash

Effects of homogenization on the molecular flexibility and emulsifying properties of soy protein isolate

Sign Up to like & get
recommendations!
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… read more here.

Keywords: flexibility emulsifying; soy protein; flexibility; emulsifying properties ... See more keywords