l-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112382
Abstract: Abstract Soy protein is a commonly used functional ingredient. Despite its versatility, modifications of soy proteins could further enhance its functionalities. The objective of this study is to investigate the effect of l -histidine on… read more here.
Keywords: soy proteins; emulsifying activity; histidine; solubility ... See more keywords
Effects of adding other protein products on textural properties of soy protein concentrate-based meat analogs.
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DOI: 10.1111/jtxs.12721
Abstract: In this study, we investigated the effects of proteins on the properties of soy protein concentrate-based meat analogs under high-moisture extrusion conditions. The rheological properties of soy protein concentration-sodium alginate (SPC-SA) and soy protein isolate-SPC-SA… read more here.
Keywords: properties soy; protein concentrate; meat analogs; protein ... See more keywords
Physicochemical properties of soy protein isolates-acacia gum conjugates.
Sign Up to like & getrecommendations! Published in 2018 at "Czech Journal of Food Sciences"
DOI: 10.17221/339/2009-cjfs
Abstract: Mu L., Zhao H., Zhao M., Cui Ch., Liu L. (2011): Physicochemical properties of soy protein isolatesacacia gum conjugates . Czech J. Food Sci., 29: 129–136. Protein-polysaccharide conjugates were generally prepared by dry-heating. However, it… read more here.
Keywords: protein; properties soy; physicochemical properties; soy protein ... See more keywords