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Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

Article ID Journal Published Year Pages File Type
10375760 Food Hydrocolloids 2011 11 Pages PDF
Keywords
Protein modificationEmulsifying propertiesSoy protein isolatesEnzymatic hydrolysis
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties
Authors
Lin Chen, Jianshe Chen, Jiaoyan Ren, Mouming Zhao,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Protein modification
Emulsifying properties
Soy protein isolates
Enzymatic hydrolysis
Bioengineering
Catalysis
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Chemical Health and Safety
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Fluid Flow and Transfer Processes
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