Soybean protein isolate gel particles as foaming and emulsifying agents

Article English OPEN
Matsumiya, K; Murray, BS;
(2016)
  • Publisher: Elsevier
  • Subject:
    mesheuropmc: animal structures

In order to enhance functional properties of commercial soybean protein isolate (SPI), SPI microgel particles as foaming and emulsifying agents were studied. Microparticulation of heat-set SPI macrogels containing no added and various added salts was systematically carr... View more
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