Title of article
Soy proteins: A review on composition, aggregation and emulsification
Author/Authors
Nishinari، نويسنده , , K. and Fang، نويسنده , , Y. and Guo، نويسنده , , S. and Phillips، نويسنده , , G.O.، نويسنده ,
Issue Information
ماهنامه با شماره پیاپی سال 2014
Pages
18
From page
301
To page
318
Abstract
Composition of soybean proteins is briefly described. Gels and gelling processes of soybean proteins and other functionalities such as colloidal properties and emulsifying properties are described. The effects of temperature, pH, ionic strength, processing conditions such as high pressure, ultrasonic treatment, utilisation of enzyme, chemical modification are also described since they have been found useful to improve the processing and final product.
Keywords
soy , Protein , Gel , emulsion , Process
Journal title
Food Hydrocolloids
Serial Year
2014
Journal title
Food Hydrocolloids
Record number
1952021
Link To Document